Ingredients :
Grated Radish / Mooli : 1 cup
Fresh Mint Leaves : 1 cup, packed
Green chillies : 3- 5
Tamarind : 1 inch piece
Salt to taste
Oil : 2 tsp
For Tempering :
Mustard Seeds : ¼ tsp
Urad Dal : ¼ tsp
Oil : 1 tsp
A pinch of hing (optional)
Method :
1. Soak
the tamarind in water for 10 minutes and set aside.
2. Heat oil in a
pan and add the slit green chillies and fry for a minute. Now add the
grated radish and mint leaves to it and fry for 3 – 5 minutes till the
raw smell disappears. Remove from the heat and let it cool.
3. Grind the
radish mix, soaked tamarind and some salt to a smooth paste by adding little water. Transfer
the chutney into a bowl and keep it aside.
4. Heat a teaspoon of oil in a
pan for seasoning. Add the mustard seeds and urad dal and let them
splutter. When the seeds stop popping, add the hing and stir for a few
seconds and turn off the heat.
5. Pour the tempered ingredients over the
chutney and combine well. Serve with idli, dosa , pongal or upma.
Check out other chutney recipes for breakfast:
Hamaree Rasoi says
Delicious and lovely looking pachadi. Very colorful looking preparation.
Deepa
Sayantani says
very innovative recipe. looks so refreshing.
Chitra says
Never tried this combo. sounds yum. will make it 🙂
srividhya Ravikumar says
yummy recipe…nice colour too…
Priti S says
Looks too gud …nice recipe
Premalatha Aravindhan says
Healthy combo,loved this flavorful pachadi…
numerounity says
Nice recipe…looks very innovative, digestive n tasty too…
The green color looks awesome!
Authentic Vegetarian Recipes says
What a lovely combination for making the chutney. Looks amazing.
Mina
Uma says
now I can make a new radish dish at home.. loved it!