You will needFor the chutney
Radish washed a chopped 1 cup
Roasted Channa (Hurigadale/kalade poppu) 1/4 cup
Dry red chillies 3 (more if you need it spicy)
fresh Coriander a handful
Tamarind Paste 1/2 tsp
Jeera 1/4 tsp
Coconut 1/4 cup
Salt to taste
Tempering:
Oil 2 tsp
Mustard seeds 1/4 tsp
Hing a dash
Curry leaves 4-5
Method
- Roast the red chillies in a tawa for two minutes till it darkens slightly.
- Combine the roasted chillies with all other ingredients listed under the chutney and about 1/4 cup of water in a blender and grind it till smooth.
- Remove the chutney in a serving dish
- For the tempering, heat oil, dump the mustard seeds, hing and curry leaves. Once they crackle, remove it from heat and pour it over the chutney. Serve at room temperature
This is my entry to the Chutney dip mania hosted by Ramya.
7 comments:
Healthy and delicious!! Been ages since I made this one..... Thanx for the wonderful entry!! :)
m so going to try this..
hi first time here. u have a trove of gr8 pics n lovely recipes...
Wow, chutney with moolangi, Sakath agide, yavattu taste madilla, tappade try madtini :) !! Wonderful entry !!
we make moolangi chutney too, but somehow my hubby is not fond of it, i hust love this with rice
I love this chutney too..infact moolangi is one of my fav vegetable. Nice one Smitha :)
@ Navita,
Thanks for visiting my blog, and hope to see you again soon!!
@Archy,
Try Madi, adu palette cleanser antharalla, nalige shudha antaralla athara dish idu.. and hope you like it
@ Deesha,
me too.. hot rice, moolangi chutney and ghee... just love it
@Lakshmi,
Howda, nangu Moolangi favorite ri, But then we do not get frequently, so sikkidaga jasti tandu madtini!
Love the taste of radish but hate the smell.......Looks great!
Post a Comment