Mullangi puli kuzhambu | Radish puli kulambu

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type :Gravy, kulambu, curry, masala.

Ingredients

• Radish – 2
• Tamarind extract – 4 tbsp
• Tomato – 1 [chopped]
• Small onion – 5 [chopped]
• Dry red chilli -2 [chopped]
• Garlic – 2 cloves [chopped]
• Curry leaves – 1 spring
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tbsp
• Mustard seeds – 1 tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Fennel seeds – ½ tbsp
• Roasted gram[pottukadalai]– 1 tbsp
• Jaggery – ½ tbsp [grated]
• Asafoetida a pinch
• Salt to taste
• Oil – 3 tbsp

Method

• Grind roasted gram (pottukadalai) and fennel seeds in stone grinder (Aatukal). Keep it aside.
• Cut the radish into circle shapes then parboil.
• Heat pan with oil add mustard seeds, garlic, Bengal gram, urad dal, dry red cilli, asafoetida,and curry leaves sauté gently
• Add tomato sauté well then add turmeric powder and red chilli powder, salt mix well. Then add parboiled radish sauté well.
• Add tamarind extract then cook till raw smell out and boiled well. Then add freshly ground fennel and pottukadalai powder mix well. Add jaggery mix well. Cut of heat serve hot with rice.