Moolangi/ Radish Chutney

I was not familiar with the pink radishes when i was in India.. Never can remember ever finding them even in Nilgiris, Brigade road..But they are so cute and pretty i wanted to try then. So i adapted it to an age old recipe from Karnataka .. that my mom, my grand mother all have made so many times. Besides this is a dish that does not need a lot of cooking. So it is best for hot sunny days when standing in front of the stove is not actually a good idea.

Radish- pink 1 pack
Coconut grated 2 tbsp (up to 4 tbsp can be added)
Green chillies 4 and above
Tamarind 1 tsp
Salt
Jaggery (size of half a lime)
mustard 1/4 tsp
oil 2 tsp
Hing one big pinch
Fresh Coriander
Jeera 1/2 tsp

Method:

• Remove the top and bottom of the radish and chop them into quarters. Keep it aside. 
• Slit the green chillies.
• Heat oil in a pan. Drop the mustard, jeera Hing and green chillies. Toss it around for about a minute. Add the radishes. Toss for a 8-10 minutes. Remover from heat and cool.
• When cool, combine it with the other ingredients in a blender and puree it to combine everything into a coarse paste.Serve with hot rice.