Cherry Belle Radish Curry (Mangalorean Style)

 Because I grew up eating typical mangalorean/udupi style food, I feel like giving a mangalorean cooking touch to most of the vegetables !! Today I prepared cherry Belle Radish curry in mangalorean style. heavenly Taste !!

 Many don't like radish because of its smell though its very good for health. Believe me  Cherry Belle radish doesn't smell bad unlike normal radish. 

Try out the below recipe and let me know your feedback.

Ingredients :

10-15 cherry Belle radish
two handfuls of toor dal

1 green chilly

2-3 tbsp of fresh coconut /cocunut flakes/kokos powder
1/2 tsp turmeric powder
1 tsp grated jaggery /sugar
1 tsp tamarind paste
3-4 shallots (chopped)
1 tbsp chopped coriander leaves
salt

for roasting:

2 tsp coriander seeds
1/4 tsp jeera/cumin seeds
10-12 methi /fenugreek seeds
1-2 tsp cooking oil
3-4 dry red chilly ( you can adjust accoring to your level of spiceness)
1/4 tsp asafoetida powder

For seasoning:

1/4 tsp urad dal
1/4 tsp mustard seeds
one red chilly 
7-8 curry leaves
1 tsp cooking oil (preferably coconut oil)

How to Prepare?

• Wash and cook the toor dal in pressure cooker and keep it aside.
• Roast all the ingredients mentioned under "for roasting"  in a tea spoon of oil and grind them to a smooth paste along with fresh coconut/coconut flakes.
  
  
  
  
  
  
  
  
  
  
• Wash and chop the radish and keep aside.
  
  
  
• Boil water in  a thick bottomed cooking vessel.Add chopped radish, jaggery, pinch of turmeric and green chilly to a boiling water. Let it boil until radish becomes soft.
  
  
  
  
• Now add tamarind paste, salt,cooked dal. Boil everyting together for about 5-7 mins.
  
  
  
• Now add the ground paste and mix it well. In a low flame cook for 5-6 mins. Add chopped coriander leaves and switch off the flame.
  
  
  
  
• In a separate pan heat 1/2 tsp of oil and  roast chopped shallots until it becomes golden brown. Add on top of curry.
• In the same pan, Prepare the seasoning and add on top of it.Stir it well and cover the lid for 5 min,so that all the aroma will nicely combine with the dish.
  
  
  
  
  
  
  
• Serve this dish with hot rice and spoon of coconut oil/ghee. 

Note:

• If you want to make the curry little more thicker, use 3 handfuls of dal instead of 2 .Using more coconut is another way of making the curry thick  :-).
• Above recipe makes medium thick curry .