RADDISH PACHADI :-
NEEDED:-
RADDISH - 200 GMS
PARABOILED THUVAR DHALL - 1 CUP
BIG ONION - 1 NO (CHOPPED)
TOMATO - 1 NO (CHOPPED)
RED CHILLY POWDER - 1 TSP
DHANIYA POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
OIL - 3 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
JEERA - 1/4 TSP
ASAFOETIDA - 1 /8 INCH PIECE.
METHOD:-
PEEL WASH AND CHOP THE RADDISH. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHALL. WHEN IT BECOMES BROWN ADD JEERA ANDASAFOETIDA. THEN ADD ONION., RADDISH SAUTE FOR 2 MINUTES THEN ADD TOMATO. SOAK TAMARIND IN 1 CUP OF WATER. TAKE THE PULP OUT OF IT AND ADD SALT., TURMERIC., CHILLI POWDER., CORRIANDER POWDER & POUR THIS IN TO THE VEGGIE. BRING TO BOIL AND KEEP IT IN SIM COVERED WITH A LID . COOK TILL RADISH IS TENDER ADD THE PARABOILED THUVAR DHALL. COOK FOR 5 MINUTES . STIRR WELL. SERVE OT WITH PLAIN RICE ., CURD RICE CHAPPATIS AND DOSAS.
PEEL WASH AND CHOP THE RADDISH. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHALL. WHEN IT BECOMES BROWN ADD JEERA ANDASAFOETIDA. THEN ADD ONION., RADDISH SAUTE FOR 2 MINUTES THEN ADD TOMATO. SOAK TAMARIND IN 1 CUP OF WATER. TAKE THE PULP OUT OF IT AND ADD SALT., TURMERIC., CHILLI POWDER., CORRIANDER POWDER & POUR THIS IN TO THE VEGGIE. BRING TO BOIL AND KEEP IT IN SIM COVERED WITH A LID . COOK TILL RADISH IS TENDER ADD THE PARABOILED THUVAR DHALL. COOK FOR 5 MINUTES . STIRR WELL. SERVE OT WITH PLAIN RICE ., CURD RICE CHAPPATIS AND DOSAS.
