RADISH RAITA / MULLANGI RAITA

1 cup grated radish

1 cup yogurt

½ teaspoon mustard seeds

6-8 curry leaves

2 green chilli chopped finely

1 sprig fresh coriander leaves

1 table spoon oil

1 teaspoon split Bengal gram

A pinch of asafoetida

Salt to taste

METHOD

1.      Heat the oil in a pan. Add mustard seeds and split Bengal gram. Once it splutters, add  curry leaves, asatoefida and chopped green chillies. Fry this for less than a minute.

      2. Pour this mixture to the curd and mix well. Add salt to taste. Mix the grated radish and coriander leaves to the curd just before serving.

BEANS AND RADISH SAMBAR

INGREDIENTS

1 cup toovar dal

1 cup radish cut into circle shape

1 cup beans cut into 2” length

1 onion cut into slice

2-3 table spoon sambar powder

1 table spoon chopped fresh coriander leaves

¼ tea spoon turmeric powder

Salt to taste

FOR GRINDING

½ cup grated coconut

A small lemon size tamarind

1-2  tomato

 FOR TEMPERING

1 sprig of curry leaves

2-3 red chillies

¼ tea spoon asafoetida

2 table spoon cooking oil

½ tea spoon mustard seeds

 

1/2 tea spoon jeera

METHOD

1. Cook the dal with radish, beans, onion, turmeric and 2-3 drops of oil  with 3 cups of water for 2-3 whistles and keep aside.

2. Grind grated coconut, tomato and tamarind into a smooth paste.

3. Boil cooked dal and vegetables in a heavy bottomed pan. Add salt and sambar powder and cook for 6-8 minutes. Now add ground paste and 2 cups water and cook for few minutes until tha sambar reaches the desired consistency. Add chopped coriander leaves. Switch off the stove.

4. Heat a table spoon of oil in a small kadai, add mustard seeds, when it starts to splutter, add jeera, dry red chillies, curry leaves and asatoefida, fry for few seconds and pour over the sambar.

5. Serve hot with steamed rice or idlies