Radish Chutney with Curry Leaves Recipe
Radish chutney with Curry Leaves, also known as mullangi pachadi, is a flavorful and spicy chutney that pairs perfectly with hot rice, dosa, idli, or even chapati. This traditional South Indian chutney is made with fresh radish, curry leaves, and red chilies, creating a unique combination of flavors. If you are looking for a healthy and oil-free chutney recipe, this is the perfect dish to try. 🌶️🥗🍽️
Radish is packed with nutrients, aids digestion, and enhances metabolism. Curry leaves not only add a distinct aroma but are also rich in iron and antioxidants. This radish chutney with curry leaves is simple to prepare and can be stored for a few days, making it a convenient side dish for everyday meals. 🏺🧄🥄
Ingredients for Radish Chutney with Curry Leaves
To make this delicious radish chutney, gather the following ingredients:
– 3 medium-sized radishes (mullangi), peeled and chopped
– 10 branches of fresh curry leaves, washed and dried
– 20 to 30 dried red chilies
– 7 cloves of garlic, crushed
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– Salt to taste
– 1 lemon-sized ball of tamarind, washed
– 1 large onion, finely chopped
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garlic paste
How to Make Radish Chutney with Curry Leaves
Step 1: Dry Roasting the Ingredients 🍳🔥🌿
Start by heating a pan on a low flame. Dry roast the chopped radish pieces without adding oil. This helps remove moisture and enhances the flavor of the chutney. Keep stirring and fry until the raw smell disappears. Once done, transfer the radish pieces to a plate and let them cool.
In the same pan, dry roast the dried red chilies, coriander seeds, and cumin seeds until they turn aromatic. Then, add the curry leaves and continue roasting until they turn crispy. Transfer everything to another plate and let them cool. 🌰🥜🌶️
Step 2: Frying the Radish 🧑🍳🔥🥘
Heat a little oil in the pan and add the roasted radish pieces. After frying for about 2 minutes, add turmeric powder, salt, red chili powder, and garlic paste. Mix well and let the flavors blend. Half of the chopped onions can be added at this stage for extra flavor. If you prefer fully cooked onions, add them now; otherwise, add them raw at the end. 🥕🧅🧄
Step 3: Grinding the Chutney 🏺🔄🥄
Once all the roasted ingredients have cooled, take a mixie jar and add the roasted red chilies, coriander seeds, cumin seeds, and curry leaves. Grind them into a coarse powder. Now, add the roasted radish pieces and tamarind. Blend everything together without adding water. The chutney should have a thick consistency, not too soft or watery. 🌶️🍋🔪
Step 4: Final Mixing 🍚🧂🥄
Check the salt level in the chutney and adjust accordingly. Add the remaining chopped raw onions for an extra crunch. Mix everything well and transfer it to a serving bowl. 🏺🥗🍴
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Serving Suggestions 🍽️🔥🥘
Your radish chutney with curry leaves is now ready to serve! Enjoy it with steaming hot rice and a drizzle of ghee for a comforting meal. This pachadi also pairs well with dosa, idli, or chapati. 🌿🍚🍛
Why You Should Try This Radish Chutney with Curry Leaves Recipe 💡✅🔥
– Healthy and nutritious: Radish and curry leaves are rich in vitamins and minerals.
– Oil-free preparation: The radish is dry roasted, making it a healthier choice.
– Spicy and flavorful: The combination of red chilies, tamarind, and spices makes it irresistible.
– Easy to store: This chutney stays fresh for a few days in the refrigerator. 🥕🌶️🥄
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Conclusion 🎉🍛🔥
Radish chutney, or mullangi pachadi, is a delicious and traditional South Indian side dish that brings out the best flavors of radish and curry leaves. This simple yet flavorful chutney is easy to prepare and a must-try for those who love spicy and healthy accompaniments. Give this recipe a try and let us know how it turned out in the comments below. Happy cooking! 👨🍳🍲✨
