Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
This summer we were at Dharwad, Karnataka, my hometown for my brother’s wedding. It was like the old times, where each aunt made something different, some new some old recipes.
Savita Mami, a cook par excellence made “Mulagi Chutney”. The best part was none of the kids knew they were eating ‘mulangi’ or radish. They just gulped down the chutney. I knew this was one recipe that needs mention and try.
As Mami cooks in the same way as my mom a little this and a little that, it is a little difficult to get the right measures. I have tried approximation please feel free to adjust the ingredients.
The yield is about 2 ½ cups with these measures.
The green leaves of 2 radish (you can use the stalk if tender), roughly chopped
1 cup grated radish
1 small bunch of coriander (optional)
1 cup freshly grated coconut
2 tblspn oil
1 tsp mustard
2 tsp urid dal
1 tsp chana dal
½ tsp fenugreek /methi
1 tsp asafoetida
2-3 springs curry leaves
4-5 green chillies
1tblspn til/ sesame seeds
1 marble sized ball of tamarind
1 tsp sugar
- Heat oil, add the mustard. When it splutters add urid dal and chana dal. Fry till they change colour a bit.
- Add the green chillies, curry leaves, asafoetida, til. When these are fried a bit add the methi. (Take care that the methi does not turn black for your entire dish will become bitter).
- Add the radish leaves and stir till the leaves are tender but not cooked.
- Mix the rest of the ingredients and cool.
- Grind in the mixer with a little water (if required) and serve with roti, dosa, idli.
Tip: you can use lemon instead of tamarind but make sure you finish it up fast as tamarind is a preservative.
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