Saturday, July 17, 2010


There are so many side dishes are cooked for chappathi. Kurma varieties, curry varieties and dal curries are there to enhance the taste of chapathies. Up course, there are non-veg dishes too. This radish curry is a mouth-watering recipe which goes well with parottas and chappathies. This I have learned recently from my friend. Until that minute, I never believed that radish can be cooked so deliciously as a kurma variety.

முள்ளங்கி குருமா


Big tomatoes-3
Oil- 3 tbsp
Cinnamon- 1
Finely chopped small onions- 1 cup
Small garlic flakes-15
Chopped coriander- half cup
Medium sized radish-2
Chilli powder- half sp
Coriander powder- half sp
Turmeric powder- half sp
Salt to taste

Grind the following ingredients to a paste:

Shredded coconut- 3 tbsp
Fennel seeds- half sp
Poppy seeds- half sp


Put the tomatoes in full of hot water for some minutes and then remove the outer skins.
Grind the tomatoes in to a paste.
Heat a kadai and pour the oil.
Add the cinnamon, cloves and the cardamom and fry for a few seconds.
Add the sambar onions with the coriander and the garlic flakes.
Fry for a few minutes.
Then cut the radishes in to small cubes and add to the frying mixture.
Fry for a few seconds.
Add the powders with the tomato paste.
Pressure cook this mixture for 1 whistle.
When cooled, again pour the radish gravy in the same pan and add the ground paste with enough salt.
Cook for a few minutes.
The delicious radish curry is ready to serve now!