Mulangi (radish) chutney

 

Ingredients 

Mulangi ( mooli//radish)—2 (small ones) or grated  radish one heaped cup

Kadale belle (channa  dhal)—2 tablespoon 

Uddina belle (urad dhal)—2 tablespoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Kothambari bija (sabut dhania//coriander seeds)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Dry red chillies (ona menasina kayi//lal mirch)—4 to 5

Grated fresh coconut (kayi turi//nariyal)—1/4 cup ( optional)

Tamarind (hunase hannu//imli)—small piece 

Jaggery powder (Bella//gud)—1 teaspoon 

Salt—to taste 

Oil—-1 tablespoon 

Method 

Wash and peel the skin of mulangi.

Grate it ,no need to squeeze the water .

Heat oil in a kadai or pan,add in channa,urad dhal,jeerige,dhania seeds.

Sauté on medium flame for few minutes.

Then add dry  red chillies,curry leaves fry till dhals turns to light brown.

Then add grated mulangi and fry till it gets cooked properly and raw smell goes and reduces in volume.

It may just take 4 to 5 minutes.

Then add in grated coconut and sauté again.

Switch off the stove.

Add in tamarind,jaggery powder,salt.

Transfer to a plate.

Let it cool completely .

Then transfer to a mixer grinder jar and grind to smooth paste by adding little water .

 Transfer to a mixing bowl.

Prepare for seasoning (oggarane)

Heat one teaspoon of ghee or oil in a laddle,add in half teaspoon of sasive (mustard seeds),jeera (jeerige//cumin seeds),hing (asafoetida//ingu) each .

When it crackles pour over chutney and mix well.

Serve mulangi chutney with dosa,idli and hot cooked rice.