Sunday, December 18, 2011

Radish Puttu


Radish - 4
Small onion - 100 gm
Green chilli - 6
Roasted channa dal (Pottukadalai) - 2 tablespoon
Sauf - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 3 tablespoon
Salt - as needed
Curry leaves - for seasoning

  • Peel the skin of radish, scrap to long pieces.
  • After 15 minutes, squeeze off the radish to remove the juice.
  • Place the frying pan on the stove, add oil; when the oil gets heated up, season mustard seeds, urad dal and curry leaves.
  • Add finely chopped onions and green chillies and saute.
  • Add roasted channa dal and sauf and grind to a nice powder.
  • When the onion gets brownish, add radish and saute well.
  • Cover the pan; don't add water.
  • When the radish gets brownish, add the roasted channa dal+sauf powder and stir well for 5 minutes.


Scraped coconut can be added, if needed.

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