India is replete with regional cuisines that have a unique flavor embellished with the typically found local vegetables and other ingredients. An important part of every such cuisine is an assortment of condiments or chutneys that make a tasty dish used as an accompaniment or a valuable side dish. Radish chutney or radish thogayal is one such delicacy from Karnataka that is popularly used to eat along with rice, idli and dosa.
Health Benefits
Radishes are a humble vegetable but yet are high on many medicinal properties.
- Regulates blood pressure.
- Has very high fiber content.
- It improves immunity.
Ingredients
cup grated radish (mooli) : 1
medium-sized sliced onion : 1
tsp plain urad Dal (split): 2
tsp chana dal (Bengal gram): 1
dried Red chilis: 4
pinch powdered turmeric (haldi): 1
pinch hing (asafetida): 1
18 g tamarind
salt to taste
1 tbsp cooking oil
1/2 tsp mustard
10 curry leaves
1 tsp oil
How To Make Radish Chutney
- Heat oil in a frying pan (kadhai) and to it add urad dal, chana dal, hing, and red chilis.
- Fry on moderate heat till the dal turns golden brown. Allow to cool.
- Add grated radish, onion, salt, turmeric to the frying pan.
- Stir-fry till the earthy smell from the radish and onions is no longer present and they are well cooked.
- Allow to cool and blend into a coarse paste.
- For tempering, heat oil in a pan. Add mustard and once they splutter, add curry leaves.
- Mix the tempering with chutney.
Trivia
- The strong pungent smell of radishes are caused by the same oils that give a similar property to mustard.
- Did you know the laborers who built the Pyramids in Egypt were paid with radishes, onions, and garlic as wages?