Radishes are rich in Vitamins C and A. They are also contain cancer-protective properties and help to maintain a healthy gallbladder and liver, and improve in digestion.
Radishes can be used in many ways. They can be used in the soups, curry etc. Even the leaves possess lot of health benefits and can be used to make yummy dal, like I did “Radish Leaves Dal”. I wanted to try a different way to cook the radish roots or bulbs. As we like the pickles so much, I thought of making Radish Chutney. So I did it.
- 10 radishes
- 2 tsp Coriander Seeds
- 3 tsp Black Gram (Minappappu, Urad Dal)
- 1 tsp Tamarind Pulp
- ½ tsp Asafetida
- 5 dry Red Chilies
- ¼ tsp Fenugreek Seeds (Menthulu)
- ½ tsp Turmeric Powder
- 3 tsp Oil
- Salt to taste
- ½ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ½ tsp Bengal Gram
- ½ tsp Black Gram
- Some Curry Leaves
- 1 tsp Oil
- Wash the radishes well and cut them into medium pieces.
- In a pan heat the oil and add the coriander seeds along with the fenugreek seeds and black gram. Fry well for some time till they become golden brown in color and finally add the red chilies and fry. Transfer them into a plate and let cool.
- Add the chopped radishes to the pan along with the turmeric and asafetida and fry till they turn little brown. Turn off the flame and let the radishes cool.
- When the contents become cool, grind them into a fine paste by adding little water, tamarind pulp and the salt. Don’t add too much water, as the chutney should have a thick consistency.
Goes well with rice, chapathis, idlis and dosas too.