Radish thogayal (chutney)

You know, it's really nice not to be the proverbial frog in the well, and it's all the hundreds of food blogs that I have to thank for introducing me to the enticing, amazing world of home-style food recipes... and showing me the thousands of possibilities with everyday vegetables and fruit that would never have occurred to me otherwise. 

Take thogayal, for instance - I knew three kinds: Coconut-only, coconut-with-cabbage, and coconut-with-pumpkin-or-chayote squash. I didn't even imagine that thogayal could be made with carrots, beets, bell peppers, spinach, etc... and as for making it without coconut - wow! The first time I made thogayal with just cabbage was such a revelation! All the taste of the dish I loved without loading it up with coconut - I can't tell you how much I loved it.

In that spirit, I decided to make thogayal with a bunch of red radishes with their greens because I didn't feel like eating them raw (they were pretty pungent!).

I was actually a bit worried that the thogayal would be smelly... but as it turned out, you would not have known that it was made with radishes, because the typical smell of the radishes was totally gone. I'm absolutely certain that even radish haters would love this chutney. You could probably even try it with the more typically Indian white radish or mooli - I'm going to do so if and when I get my hands on some. But until then, red radish thogayal will fill its place perfectly. 

Recipe for: Radish thogayal/chutney

Ingredients:
10-12 small red radishes or 1 medium white mooli/radish, chopped

1 cup radish greens (or use spinach) (optional)

2 medium onions, chopped
5-6 dried red chillies (or to taste)
2 tbsp tur/toor/tuvar dal
3 tbsp urad dal

1 tbsp tamarind paste
a few fresh/frozen curry leaves
3 tsp oil
1/2 tsp asafoetida powder (optional)
Salt to taste

Method:
1. Heat 1 tsp oil in a pan, add the asafoetida powder and let it sizzle, then add the chopped onions and radish.

Stir-fry over medium heat for 3-4 minutes, until the radish is nearly cooked and the onions are turning soft (6-7 minutes).

Add the chopped greens and cook till they wilt. Remove from the heat and let cool. 

2. In another small pan, heat the remaining oil and add the red chillies, urad dal, toor dal and curry leaves.

Fry, stirring, till the dals are golden brown and the red chillies turn a shade darker. Remove from the heat.
3. When all of it is completely cool, transfer to a mixie/grinder, add the tamarind paste and grind it to a fairly smooth mix.

4. Add salt to taste and mix it in. Serve as a side dish with rice, chapaties, bread or as a dip with snacks.

RECIPE: RADISH THOGAYAL/CHUTNEY
 Ingredients:
10-12 small red radishes or 1 medium white mooli/radish, chopped
1 cup radish greens (or use spinach) (optional)
2 medium onions, chopped
5-6 dried red chillies (or to taste)
2 tbsp tur/toor/tuvar dal
3 tbsp urad dal
1 tbsp tamarind paste
a few fresh/frozen curry leaves
3 tsp oil
1/2 tsp asafoetida powder (optional)
Salt to taste

Method:
1. Heat 1 tsp oil in a pan, add the asafoetida powder and let it sizzle, then add the chopped onions and radish. Stir-fry over medium heat for 3-4 minutes, until the radish is nearly cooked and the onions are turning soft (6-7 minutes). Add the chopped greens and cook till they wilt. Remove from the heat and let cool.
2. In another small pan, heat the remaining oil and add the red chillies, urad dal, toor dal and curry leaves. Fry, stirring, till the dals are golden brown and the red chillies turn a shade darker. Remove from the heat.
3. When all of it is completely cool, transfer to a mixie/grinder, add the tamarind paste and grind it to a fairly smooth mix.
4. Add salt to taste and mix it in. Serve as a side dish with rice, chapaties, bread or even as a dip with snacks.