ABOUT Traditional Chettinad Style Radish Curry RECIPE
A spicy grounded masala gravy with radish that tastes best alongside rice or roti.
Recipe Tags
Veg
Medium
Everyday
Tamil Nadu
Blending
Boiling
Sauteeing
Side Dishes
Healthy
Ingredients Serving: 4
Ingredients to Grind:
Coconut - 1/2 of medium sized coconut
Tomato - 1
Coriander seeds - 1 tablespoon
Dry long red chillies - 3 to 4 as per taste
Small sized Sambar Onions - 10 to 12 nos
Garlic- 1/2 medium sized
Channa dal- 1 teaspoon
Urad Dal- 1 teaspoon
Sesame Oil- 1 teaspoon
Saunf/ Fennel seeds- 1 teaspoon
For the gravy:
Radish- 1 medium sized
Potato- 1 medium sized
Tamarind juice - of a small lemon sized ball of tamarind
Turmeric - 1/2 teaspoon
Corinder powder- 1 teaspoon
Garam masala- 1/2 teaspoon
Sesame Oil - 2 tablespoons for roasting
Fenugreek seeds - 1/2 teaspoon
Mustard seeds- 1 teaspoon
Jeera/ Cumin seeds- 1 teaspoon
Hing/Asafoetida- 1 pinch
Curry leaves - 2 strands
Salt as per taste
Instructions
To prepare the masala for the gravy, heat a kadai. Add a teaspoon of sesame oil, once it's hot add the saunf/fennel seeds and allow it to splutter.
Add in the dry coriander seeds, chana dal and urad dal and fry till it's golden brown in colour. Add the onions and garlic, fry till it turns golden brown in colour.
Add the coconut and tomato, fry for a few minutes till the raw smell fades away. Remove from the heat and allow it to cool down. Grind the mixture to make a fine paste and keep aside.
To prepare the gravy, heat a kadai and add 2 tablespoon of sesame oil. Then add mustard, hing, fenugreek seeds, jeera along with curry leaves and allow it to splutter.
Add the diced radish and potato, fry it for a few minutes. Add turmeric, coriander powder and garam masala, fry till the raw smell fades.
Then add the grounded masala, fry till the masala thickens and leaves the edges of the kadai. Pour enough water to allow the masala and vegetables to cook, let it boil and get cooked. Then add the tamarind juice and salt, allow it to boil and cook well.
Once the gravy is cooked and thick, remove it from the heat and serve it with rice or rotis.
Reviews (2)  
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Jan-27-2017
Ankit Kumar Gupta   Jan-27-2017
Sep-01-2016
Shambhavi Gupta   Sep-01-2016
I really like the flavour of radish so I will enjoy this i Think
To prepare the masala for the gravy, heat a kadai. Add a teaspoon of sesame oil, once it's hot add the saunf/fennel seeds and allow it to splutter.
Add in the dry coriander seeds, chana dal and urad dal and fry till it's golden brown in colour. Add the onions and garlic, fry till it turns golden brown in colour.
Add the coconut and tomato, fry for a few minutes till the raw smell fades away. Remove from the heat and allow it to cool down. Grind the mixture to make a fine paste and keep aside.
To prepare the gravy, heat a kadai and add 2 tablespoon of sesame oil. Then add mustard, hing, fenugreek seeds, jeera along with curry leaves and allow it to splutter.
Add the diced radish and potato, fry it for a few minutes. Add turmeric, coriander powder and garam masala, fry till the raw smell fades.
Then add the grounded masala, fry till the masala thickens and leaves the edges of the kadai. Pour enough water to allow the masala and vegetables to cook, let it boil and get cooked. Then add the tamarind juice and salt, allow it to boil and cook well.
Once the gravy is cooked and thick, remove it from the heat and serve it with rice or rotis.
INGREDIENTS
SERVING: 4
Ingredients to Grind:
Coconut - 1/2 of medium sized coconut
Tomato - 1
Coriander seeds - 1 tablespoon
Dry long red chillies - 3 to 4 as per taste
Small sized Sambar Onions - 10 to 12 nos
Garlic- 1/2 medium sized
Channa dal- 1 teaspoon
Urad Dal- 1 teaspoon
Sesame Oil- 1 teaspoon
Saunf/ Fennel seeds- 1 teaspoon
For the gravy:
Radish- 1 medium sized
Potato- 1 medium sized
Tamarind juice - of a small lemon sized ball of tamarind
Turmeric - 1/2 teaspoon
Corinder powder- 1 teaspoon
Garam masala- 1/2 teaspoon
Sesame Oil - 2 tablespoons for roasting
Fenugreek seeds - 1/2 teaspoon
Mustard seeds- 1 teaspoon
Jeera/ Cumin seeds- 1 teaspoon
Hing/Asafoetida- 1 pinch
Curry leaves - 2 strands
Salt as per taste
Traditional Chettinad Style Radish Curry - Reviews
Recent Reviews
4.5
2 Reviews
Sep-01-2016
I really like the flavour of radish so I will enjoy this i Think
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