Tuesday, November 1, 2011

Moolangi Chutney (Radish Chutney)

In-laws out.. Get a call from MIL saying "madyanna kke eendaroo chennagiroodu maadi ide" opened the fridge and saw there was only moolangi.. I am not a big fan of moolangi sambar or moolangi palya.. So decided to try out the chutney..

Here is what you need:

Moolangi (Radish) - Grated 1 large cup
Onion - chopped 1/2 cup
Green chillis - 5 (reduce if you want less hot)
Tamaring - 1 small lemon sized
coriander leaves - 1 tbsp chopped
salt and oil

For Tadka - mustand, urad dal, oil and red chillis

Method:

Heat oil in a wok, add the grated radish and fry till the raw smell goes off. Remember to fry on med flame (for around 5 - 7 mins)
Remove from flame and keep aside
Heat oil and prepare the tempering
Add the chopped onion, green chillis and tamarind and fry till onion becomes pink
Remove from flame and mix with the radish
Allow to cool and grind into a fine paste
Goes well with rice and dosa






1 comment:

Priya said...

Love this chutney with some dosas..yum..