Radish thuvaiyal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped radish (1/2 inch cube) - 1 cup
  2. Sliced onion - 1/2 cup
  3. Shredded coconut - 1/2 cup
  4. Mustard seed - 1/4 teaspoon (tsp.)
  5. Split bengal gram - 1 teaspoon (tsp.)
  6. Split black gram - 1 teaspoon (tsp.)
  7. Cumin seed - 1/2 teaspoon (tsp.)
  8. Dry chili - 2
  9. Tamarind - 1 gooseberry size.
  10. Curry leaf - 5
  11. Oil - 2 tablespoon (tbsp.)

PREPARATION:

  1. Heat 1 tablespoon (tbsp.) of oil in a pan; add the radish sauté and cook until it turns golden brown. (approximately 5 minutes)
  2. Now add the onion; sauté and cook until it turns golden brown. Remove from heat and keep it aside.
  3. Now add 1 more tablespoon (tbsp.) of oil to the pan and heat it up.
  4. Now add bengal gram, black gram, cumin seeds; sauté until the cumin seeds stop splattering.
  5. Now add the curry leaves, dry chili and sauté for minute or so.
  6. Now add coconut, tamarind and sauté for a minute. Remove and keep it aside to cool down.
  7. Now grind the coconut to a coarse then add sautéed  radish, salt to taste and grind into a thick paste by adding little water as possible.
  8. Heat oil in a pan; add mustard seed, curry leaves and sauté once the mustard seed stop splattering add this to thuvaiyal and serve.

NOTES:

  1. Goes well with white rice.



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