Radish thuvaiyal recipe

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.