INGREDIENTS
3 small white radishes, peeled and cut into slices
1 medium small onion cut into half slices
2 small cloves of garlic or half of a big clove of garlic
½ teaspoon of cumin powder
1 and a ½ teaspoons of red chili powder
1 small ball of tamarind (a small amla sized)
¾ to 1 cups of shredded coconut (250 ml cup)
The require amount of salt
2 to 3 tablespoons of cooking oil
½ teaspoon of mustard seeds
2 to 3 whole dried red chilies cut into pieces
A few curry leaves
DIRECTIONS
Over a medium temperature, heat oil in a thick-bottomed vessel
Add the onion pieces and sauté until they are soft
Add the garlic clove and sauté for a minute
Add the radish pieces (while radish) and sauté for about 5 minutes
Add the shredded coconut and sauté for about 2 to 3 minutes
Add the required amount of salt and mix
Tear the tamarind into pieces and add into the coconut radish mixture
Sauté for about 3 to 4 minutes
Reduce the temperature of the stove to low and add the cumin powder and the red chili powder
Sauté for 2 minutes
Let the mixture cool completely
Grind into a coarse paste and keep
Heat oil in a small pan over a medium temperature, add the mustard seeds and let them pop
When the mustard seeds stop popping, add the dried red chilies and fry for a few seconds
Then add the curry leaves and let them sizzle for a few seconds
Switch off the stove and pour this over the radish paste and mix
It is ready to serve
PREPARATION TIME : 15 TO 20 MINUTES
MAKING TIME APPROXIMATELY 20 TO 25 MINUTES
CAN BE SERVED UP TO 3 PEOPLE
