2 tsp oil
1 tbsp chana dal
1 tbsp urad dal
½ tsp cumin seeds / jeera
1 tsp coriander seeds
3 dried red chilli
3 clove garlic
1 inch ginger
1 cup radish / mulangi (chopped)
¼ tsp turmeric
2 tbsp water
small piece tamarind
½ tsp salt
for tempering:.
1 tbsp oil
½ tsp mustard
few curry leaves
pinch hing / asafetida
Firstly, in a tawa heat 2 tsp oil and add 1 tbsp chana dal, 1 tbsp urad dal, ½ tsp cumin seeds, 1 tsp coriander seeds and 3 dried red chilli. sauté on low to medium flame, until the dal turns golden brown. Now add 3 clove garlic, 1 inch ginger, 1 cup radish and ¼ tsp turmeric. Sauté for a minute. Furthermore, add 2 tbsp water and mix well. Cover and cook on low flame for 5 minutes. cool completely and transfer to the blender. Also, add small piece tamarind and ½ tsp salt. Blend to a coarse paste without adding water. Now prepare the tempering, by heating 1 tbsp oil. Add ½ tsp mustard few curry leaves and pinch hing. Allow to splutter and pour tempering over chutney. Finally, mix radish chutney and enjoy with hot steamed rice, idli or dosa.