Saturday, 11 March 2017

Radish Coconut Chutney #sikandalouscuisine

Recipe Credits Sneha Mazumdar
Thank you Sneha for this superb share . I followed your recipe , but didnt get this bright yellow color . However the taste is brilliant . I also tweaked it by retaining 30% of the grated and cooked mooli and coconut and adding them into the chutney after it was blended . That gave a good bite .
Recipe :
2 Cups of Grated Radish
1 Cup Grated Coconut
Half Cup Peanuts Roasted
Half a Medium Onion finely chopped
4 to 5 dry Red Chillies (according to taste)
1 Teaspoon Urad Dal (optional)
Green Chillies to taste
2 Tablespoons Tamarind Pulp

Heat oil in a pan and to it add urid dal and fry till golden. Then add red chillies. Then add onions and fry it till it gets golden. Then add radish and saute it till the radish starts changing colour. Remove it and keep aside. Let it cool down. The place it in a blender. Then add tamarind pulp, salt, green chillies, peanuts and coconut. Add a little water. Make a paste of it.
Pour it into a bowl.

Tadka :
Curry leaves
Mustard seeds
Red chilli whole
A pinch of hing
Heat oil and add the tadka ingredients one by one and as soon as it starts spluttering add it to the chutney.

Director, Asian Hawkers Market Pvt. Ltd.
Administrator & Owner Sikandalous Cuisine
More About My Work At , — at Sikandalous Kiitchen.

No comments:

Post a Comment