Mullangi Kuzambu (Radish Curry)

Preparation time : 15 minutes

Cooking time : 15 minutes

Number of serves : 4

Ingredients :

1. Radish - 4 (medium sized)

2. Onions - 2 (sliced)

3. Tomatoes - 4 ( chopped)

4. Ginger (grated) - 1 teaspoon

5. Garlic - 6 pods

6. Chilli powder - 3/4 teaspoon

7. Coriander powder - 2 teaspoons

8. Turmeric powder - 1/4 teaspoon

9. Fennel seeds (saunf) - 1/2'teaspoon

10. Curry leaves - 1 sprig

11. Oil - 2 tablespoons

12. Grated coconut - 2 tablespoons

13. Salt - taste

Method : 

1. Peel radish skin and cut into thin slices.

2. Place a pan on medium heat and add about a tablespoon of oil.

3. When hot, add sliced onions, tomatoes, ginger, garlic and a few curry leaves. Sauté till all the ingredients are glazed with oil and get rid of their raw odour.

4. Transfer into a plate and cool. Then grind to a fine paste along with grated coconut.

5. Again heat a pan on medium flame and add rest of the oil and when it becomes hot, add fennel seeds and allow them to crackle.

6. Then add sliced radish and rest of the curry leaves and sauté for about 2 minutes.

7. Add dry masala powders such as chilli powder, coriander powder and turmeric powder. Add salt, sprinkle about half a cup of water and cover the pan with a lid and cook till the veggies are half done.

8. Open the lid and add the ground mixture and mix well. Add enough water to bring the whole mixture to a pouring consistency.

9. Once again close the pan with lid and cook till the radish slices are fully cooked.

10. Pour into a serving bowl and garnish with curry leaves.

11. This curry is suitable for chapattis and steamed rice.