Tuesday, September 27, 2011

Mullangi Perugu Pachadi / Radish Curd Chutney

Radish is a root vegetable which carries lots of nutrients. It's very high in fiber, Riboflavin and Vitamin B6 also very low in cholesterol. Most of the times the Radish is taken as a salad, but it can be well transformed into several interesting dishes. Here goes the Radish chutney which really tastes good and a very good combination with Rotis/Chapathi.

1 Big Radish
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Black gram
2 tbsp chopped Coriander leaves
2 green chillies chopped
A pinch of Asafoetida/Hing/Inguva
1 1/2 thick Curd
1 spring curry leaves
Salt to taste

1. Grate the Radish finely and keep aside in a bowl.
2. Heat oil in a small pan, add the cumin, mustard seeds and the black gram. Add curry leaves, Asafoetida, green chillies. Fry until golden brown and add it to the grated Radish in the bowl.
3. Add some coriander leaves, salt, curd to it and mix well. Let it rest for 10 min and serve with Chapathi/Poori/Rice.

Tip: You can also Saute the grated Radish for 3-4 min in little oil if you don't like to take it raw. Chutney is equally tasty this way too.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

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