Go for a fiery dip Mullangi Pachadi to accompany your all time favorite potato wedges with a glass of buttermilk and a chilled carrot cucumber salad..
Take a fresh and tender radish and peel its skin off after washing it well.
Grate it using a grater and keep aside.
Heat a Kadai and tip in a quarter teaspoon of sesame oil and drop four or five dried red chilies and lower the flame.
Stir in for a while and after a minute or two, just add the measured quantity of chana dal to it.
Keep stirring and when it gets roasted, just toss over the measured quantity of urad dal along with a piece of soild asafoetida.
Let the lentils get roasted and when it turns golden brown, squirt in a tablespoon of grated coconut along with a large piece of fresh ginger.
Finally add the grated radish and roast altogether in low flame for about five minutes approximately.
When the whole mixture turns aromatic, turn off the flame and let it cool for sometime.
Drop the ingredients in a blender and add the measured quantity of tamarind and sprinkle the required amount of rock salt.
Splash in a little water and make a thick and coarse paste out of it.
Transfer it to a bowl and heat a small pan and tip in a teaspoon of sesame oil in it.
When it is heated, just toss over a teaspoon of mustard seeds to it.
When it starts to splutter, add in half a teaspoon of broken urad dal and follow it up with a roughly torn dried red chili.
At last, sprinkle in some fresh curry leaves and let it sizzle too.
Stir in the tempered ingredients to the Radish Chutney and serve it with hot rice, idli or dosa along with a cup of filter coffee.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.