Radish is a root vegetable. It is available in different lengths and shape in white, red colours. It is rich in fiber and low in calorie. Radish is also a rich source of vitamin B6, riboflavin, copper and calcium.
I use radish mostly in sambar, poriyal and also in salad. Here is Radish Chutney. Some may not like it because of its strong aroma, taste but they should not forget that it is very healthy. Its tender leaves are also cooked.
Radish is known as Mullangi in Tamil and as Mooli in Hindi.
Cooking time: 15 minutes
- Onion – 1 no
- Radish small size – 5 no
- Red chilies small – 2 no
- Garlic – 2 cloves
- Coriander and curry leaves – one string each
- Tamarind – small marble size (adjust as per taste)
- Salt – as per taste
- Cooking oil – 1 tea spoon
- For Seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Curry leaves – few
- Asafetida – pinch
- Chop onion and grate radish.
- Heat a pan with few drops of oil; fry red chilies; add garlic, onion and fry for few seconds; then add tamarind, coriander, curry leaves and fry for few seconds; remove and keep; then fry radish till the raw smell goes.
- After cooling, grind all with salt to a coarse paste; add water as necessary to adjust consistency and do the seasoning.
- Serve with Rice or Chapatti.
- Green chilli can also be used instead of red chilli.
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