Ingredients
- Thick Curd – 1cup
- Mullangi/Radish – 1medium size
- Onion – 1 Medium size
- Green chillies – 4
- Turmeric powder – ¼ tsp
- Curry leaves – 1 Sprig
- Coriander leaves – 1 sprig
- Salt to taste
To Temper/ Popu/ Talimpu
- Avalu / Mustard seeds – 1 tsp
- Mina pappu/ Black gram dal – ½ tsp
- Oil – ½ tbsp
Preparation Method
- Grate radish and keep aside.
- Chop onion and green chillies into small pieces.
- Heat a pan with a teaspoon of oil.
- Add mustard seeds, wait until it splutters.
- add black gram dal, curry leaves, turmeric powder, chopped onion and chillies.
- Saute till the onion becomes to translucent.
- Now add the grated radish and stir it well.
- Add required amount of salt.
- Fry in low flame for about 5 minutes.
- Switch off the stove.
- Slightly beat the curd and mix the sauted radish.
- Garnish with Coriander leaves.
- Serve as accompaniment in meals.
Variations
- Diet conscious people can use low fat curd and olive oil for tempering.
- Add some other grated vegetables like carrot, beetroot, chopped tomato and eat as a salad.
