INGREDIENTS:Radishes, Coriander seeds (dhaniyalu), Urad dal (vudhipappu), Tamarind pulp, Asafetida (inguva), Red chillies, Fenugreek seeds (menthulu), Turmeric powder, Oil, Salt, Mustard seeds (avalu), Cumin seeds (jeera), Bengal gram (senagaballu), Curry leaves


PREPARATION:
  • Cut radishes into small pieces
  • In a pan, heat oil, add coriander seeds, fenugreek seeds (3-4 seeds for 2 raddishe's used), urad dal and fry till golden brown then add red chillies and fry
  • Transfer them into a plate and let them cool
  • Now add chopped radishes to the pan along with turmeric powder, pinch of asafoetida and fry till radishes loose their raw smell
  • Turn off the flame and cool radishes also
  • Now take a mixy jar, add cooled ingredients, little water, tamarind pulp, salt and grind as an fine paste
  • Now in an small pan, keep popu/tadka, heat oil, add cumin seeds wait till they splutter than add jeera, urad dal, bengal gram, curry leaves, Coriander and fry till golden brown
  • Garnish this popu / tadka on chutney
  • Serve with rice, chapthis, ...
Fenu greek seeds (menthulu) are bitter (chedhu) in taste and hence use very little while cooking, if not the chutney comes out bitter in taste and therefore becomes useless

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