The best part of this chutney is the fact that it is diabetic friendly. Forgive me for not showcasing with a Diabetic Dosa, but remember this makes a great side dish for any of those Pesarattu with Moong. Amma got this chutney again from her sister and she served this for Daddy for his Moong dal dosa. They vouched it tasted great. Since I was running short of time and didn’t have the Moong dal batter, I had to make do with the regular dosa.
We have always used radish in our Sambar and dry sautes. Athamma again makes a wonderful chutney with another combination, that rests in draft for my cookbook. Anyway meanwhile let me share this simple and quick chutney that you can make for your dosas and never reach out for thos calorie heavy coconut or ground nut chutney. I know I love those two, still I realized this tastes very much like coconut chutney.
You can actually fool somebody to believe this is so!
Radish, chopped – 1 & 1/2 cup
Onions – 1 medium
Cumin Seeds – 1 tsp
Salt to taste
Dry red chilies – 4 -5 mos
Garlic – 3 -4 cloves
Tamarind – 1 small marble size
Oil – 1 tsp
Wash and scrap the outer skin of the radish. chop into small pieces.
Heat a kadai with oil, add cumin seeds, allow to splutter. Then add chopped onions, red chilies, garlic saute well.
then add radish and saute till they turn colour.
Remove and allow to cool. Add salt.
Then grind in a mixer to a smooth paste along with tamarind.
we made without tamarind and it was good when served with Dosas. If you
are serving with rice, you will have to add the tamarind.
This does not have long shelf life but can stay for a day.