Ingredients: 1 cup radish – grated, 1 onion – finely chopped, 2 teaspoons white urad dal, 1 teaspoon chana dal, 4 dry red chillies, turmeric powder – a pinch, asafetida – a pinch, 18 grams tamarind, salt – taste According, 1 teaspoon oil, 1/2 teaspoon mustard, 10 curry leaves, 1 teaspoon oil
Time in minutes: 20 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To make Karnataka Style Moolangi Chutney, firstly tighten the radish and finely chop the onion. Now heat oil in a pan. Add urad dal, chana dal, asafoetida and dry red chillies. Cook until lentils turn golden. Turn off the gas and allow it to cool. Remove it separately. Now add radish and onion to it. Add salt after 30 seconds and cook until the radish and onion are cooked. Turn off the gas and drain them separately. Allow to cool. Now in a mixer grinder, add the baked spices, radish and onion mixture, tamarind and salt. Grind this mixture well. Now heat some oil in a tempering pan for tempering. Add mustard seeds and let it cook for 10 seconds. Now add curry leaves and mix it after 20 seconds in the sauce. Serve. Serve Karnataka Style Moolangi Chutney with Idli or Ghee Roast Dosa for breakfast.