This healthy Radish Leaves chutney / thugayal needs less time to make and great companion with tiffin varieties and rice. I triedit for the first time and served with Kambu Dosa but later for kids I mixed it up with hot rice, ghee and papad that both combo tasted great, it’s such an exotic combination, also the chutney tastes great the next day or after few hours of grinding because of the tangy tamarind included in it…Let’s move on to the recipe in detail…
Ingredients for Radish Leaves Chutney
Radish Leaves – 1 Cup – Loosely Packed
Onion Or Shallot – 1 Medium Or 5 Numbers
Chana Dhal – 1 Tbsp
Urad Dhal – 1 Tbsp
Cumin Seeds – 1tsp
Tamarind – 1 Small Lemon Size
Shredded Coconut – 2 Tbsp
Whole Red Chili – 3 Numbers
Whole Green Chili – 1 Number
Oil n Salt – As Needed
How to make Radish Leaves Chutney
- Soak the tamarind for at least 15 minutes.
- Wash and pick the leaves alone from the radish bunch.
- Chop it roughly and keep aside.
- Heat oil in a pan add dal, cumin seeds and chili first(Pic 2).
- Saute till dal turns golden brown then add chopped onion, soaked tamarind n salt (Pic 3).
- When onion changes color add chopped radish leaves and saute in low flame till leaves become tender (Pic 3).
- Finally add shredded coconut and remove from flame.
- Preserve few fried tamarind and chili’s before grinding.
- Allow to cool completely and grind with enough water to smooth and thick consistency chutney/dip.
- Add preserved tamarind and chili if needed…
- Temper Mustard seeds and Curry leaves n garnish over chutney before serving…