Monday, June 14, 2010

Radish Chutney/mooli chutney/Mullangi pachadi

Radish is a root that is known to be rich in vitamin C and acts as a protective against cancer. It is also known to be a good digestive and good for the liver. We have seen radish being used in salads, paranthas and in sambar in the south, but Radish chutney is not only a pungent and tasty one but also good for health.

To see how Radish Chutney is made, please click here.

Preparation time: 15-20 mins

Serves: 2
Onion (ullipaya)1
Red chilli powder 1tsp
Refined cooking oil 4tsp
Mustard seeds 1tsp
Black gram 1tsp
Curry leaves 4
Pinch of asafoetida (hing)
Salt to taste




Wash and peel the radish and onion. Finely chop the onion and the radish into slices.

Blend into fine paste: radish slices, onion, a tsp of red chilli powder and a pinch of salt. Since both radish and onion contain water, there is no need to add water. Also both radish and onion are pungent, so a tsp of red chilli powder will do.

In a kadai, heat oil. Add mustard seeds and as they splutter, add black gram, curry leaves and a pinch of asafoetida. To the tempering add the blended radish and onion paste and cook till the raw smell is gone. This takes around 5-8 mins on medium heat.

Adjust the salt and cook for 2 more mins.

Serve with rice or any of the Indian bread. A perfect recipe for the wise and elderly who love some spice in food but are to keep nutritious food on the top of the mind. While the taste buds get a pungent kick, the body receives its required set of nutrients.

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