Follow these steps for perfect results
Shallots
roughly chopped
Tomato
finely chopped
Radish Greens
finely chopped
Turmeric Powder
Salt
to taste
Arhar Dal
soaked
Fresh Coconut
grated
Dry Red Chilli
adjust to taste
Sesame Oil
Cumin Seeds
Ginger
grated
Asafoetida
Curry Leaves
Prepare all the ingredients.
Grind the ingredients given under 'For the ground spice' coarsely without adding water.
Heat a Kadai with sesame oil.
Temper with cumin seeds, asafoetida, dry red chili, and curry leaves.
Add chopped shallots, tomato, turmeric powder, and salt.
Stir over low flame until tomatoes become mushy and shallots are light brown.
Add the ground spice powder and sprinkle a tablespoon of water.
Cook for 3-4 minutes over low flame.
Add the radish greens, mix well, and cook for another 5 minutes.
Serve hot with Sambar and appalam.
Expert advice for the best results
Do not overcook the radish greens to retain their slight peppery flavor.
Soaking the dal helps it cook faster.
Adjust the amount of red chili to your spice preference.
Everything you need to know before you start
5 mins
Ingredients can be prepped ahead of time.
Serve warm, garnished with a sprinkle of fresh coconut.
Serve as a side dish with rice and sambar.
Serve with roti or chapati.
Spicy tea complements the dish.
Discover the story behind this recipe
Commonly prepared in South Indian households as a way to use the entire radish plant.
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