Radish Pachadi
A hot yet creamy Andhra-style chutney made with white radishes and yoghurt.
Ingredients
- 4 white, medium-sized radishes(daikon), diced small
- 3 fresh geen chillies (add or remove depending on the heat preference)
- 3 small cloves of garlic
- 1 tsp cumin seeds
- 3-4 tbsp plain, yoghurt
- 2 tsp gingelly oil or any other vegetable oil
- salt
For tempering
- 2 tsp gingelly oil or any other vegetable oil
- 1 tsp black mustard seeds
- 4-5 fresh curry leaves
Instructions
- Heat 2 tsps oil in a pan and gently fry the diced radish, green chillies and cumin seeds on a medium flame for about 10 mins or till the radish turn slightly soft. Cool.
- Put the cooked radish, chillies and cumin into a blender along with the garlic cloves, salt and yoghurt and grind to an almost fine paste (chutney consistency). Decant into a clean bowl.
- Heat the remaining oil till very hot and crackle the mustard seeds and curry leaves. Pour the tempering into the chutney and mix. Store in a tightly-closed jar in the fridge for up to a week.