Radish Chutney (Uripindi)

Radish - Medium size one

Sennibedalu (Channa dal) - 1 spoon

Green chilly - 2

Hing - 1/2 teaspoon

Tamarind - 1/2 inch

Salt - 1/2 teaspoon (adjust per taste)

Coriander - 5-10 strands
Coconut - 3 tablespoon

oil - 1 teaspoon

Method

Heat a kadai, add oil, channa dal and hing saute for few mins. 

Add green chillies and tamarind and saute until the dal turns brown.
Once it turns brown remove from the kadai.

In the same kadai add radish (peeled and cut into pieces) and saute for few minutes. 

Add coriander leaves and saute until the radish turns slightly brown. 

Set aside.

In a mixie add the dal mix first, add some salt and give it a run. Once the dal is coarsely done, add the radish and coriander and grind to form a coarse chutney. Add one spoon of water if necessary.

Radish uripindi is ready! Goes well with rice or as a side dish to curd rice or upma.

Tips

Can be done with red chilies as well, can avoid coconut in this version.

Cuisine - South Indian

Serves - 3