Dosa or Idli is one of the staple breakfasts in every South Indian home. The most common condiments are chutney and sambar. There is a wide variety of chutneys but the most common ones are made with coconut. If you are bored with the regular coconut chutneys, then I suggest you try this no-coconut chutney using radish.
"Fresh Winter Veggies" was the theme for the Nov "Shhhhh Cooking Secretly" event. The theme was suggested by Preethi of Preethi's cuisine. Do check out her blog for a wide collection of delicious recipes. I have bookmarked to try her Tom Yum flavored Mushroom and Coriander soup. My partner for Nov month is Priya Vijaykrishnan who blogs at Sweet Spicy & Tasty. Medu Vada platter in her blog caught my eye and I am craving for one now. Priya suggested radish and mustard seeds as my secret ingredient and I made this radish chutney. I gave her Spinach and green chilies and she made healthy and delicious - Keerai Masayil. Do check visit her blog to get the recipe.
- Radish - 1 cup
- Onion - 1 medium
- Tomato - 1
- Dried red chilies - 2 or as per your preference
- Urad dal - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Mustard seeds - 1/2 teaspoon
- Curry leaves - 1 sprig
- Cilantro/Coriander leaves - 1 handful
- Oil - 2 teaspoon
- Salt to taste
- Heat a teaspoon of oil in a pan and add urad dal. Saute for few seconds and add dried red chilies and onion.
- Saute till onions turn soft. Then add turmeric powder, diced tomatoes and radish. Cover and cook for 5 mins on low flame.
- Add salt to taste and turn off the heat.
- Wait till the mixture cools down and grind into a fine paste.
- For the tempering, heat a teaspoon of oil in a pan and splutter mustard seeds. Add a sprig of curry leaves and add the tadka to chutney.
This chutney can be served along with idli or dosa.
Do check out other chutney recipes in my blog: