Radish Chutney, Mullangi ( Mooli ) Chutney

          Today's post on the blog is another side dish to go with idlis and dosas, Radish Chutney. At home, most of the time, radish gets used up in making sambar and in parathas, very rarely I have made anything else with the vegetable. Couple of days back, when I had to make a chutney for dosas, I wanted to try something new and after going through the vegetables in the fridge, I decided to make this Radish ( Mullangi, Mooli ) Chutney. This is also a nice way to sneak in some veggies, it looks and tastes ( to some extent ) like the coconut chutney, so we can have it with idlis, dosas, adais and upmas..

Need To Have

• Grated Radish - 1 cup
• Grated Coconut - 1/4 cup, heaped
• Urad Dal/ Husked Black Gram - 1 tablespoon + 1 teaspoon
• Green Chillies - 2
• Ginger - 1" piece
• Tamarind - small marble sized ball
• Jaggery - 1/2 teaspoon ( optional )
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 10

Method

          Peel and grate the radish and keep. Heat very little oil, add 1 tablespoon of the urad dal and roast till it starts turning golden, then add the green chillies and ginger and saute for a minute and remove.

          Heat a little more oil, add the radish and saute till it loses most of the moisture and has lost its pure white color, add the coconut, mix for a minute and remove.

          Once the roasted ingredients have cooled down, grind everything, the urad dal, green chilly, ginger, radish and coconut along with the tamarind into a slightly coarse mixture, can add water while grinding. Transfer the ground chutney to a bowl.

          Heat some oil, add the mustard seeds, once it starts sputtering, add the 1 teaspoon of urad dal and asafoetida, switch off, add the curry leaves, mix and add it to the chutney, mix and serve.

Note
We can also add add a couple of chopped small onions/ shallots, add it after the asafoetida along with the curry leaves, saute for a minute and add it to the chutney, it'll give a nice crunch to the chutney.
I added the jaggery at the end because the chillies that I had this time were extremely spicy and the chutney, inspite of adding just 2 chillies turned out to be too spicy.