Directions

1. Peel and grate radish.
2. Roast urad dal and red chillies in some oil.
3. Sauté grated radish.
4. Add above all to a mixer jar. Add salt and some tamarind. I used a bit of jaggery as well. Add some fresh chopped coriander for added flavour.
5. Grind all together into a thick, coarse consistency. Do not add water. If it’s too thick, add little water to grind.
6. You can add coconut and sautéed small onions to this and make radish chutney. Add more water for chutney.
7. Tadka - for thogayal & chutney - mustard seeds, urad dal, red chillies, curry leaves and some hing.