vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Radish And Coconut Chutney

CURRY LEAVES CHUTNEY

Curry Leaves Chutney

Curry leaves chutney can be served with dosa, idli, vada. As curry leaves are used in the...

RIDGE GOURD PEEL CHUTNEY

Ridge Gourd Peel Chutney

Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oi...

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney is a healthy chutney option with no compromise in ...

Cucumber Pickle

Cucumber Pickle

Tangy and tempting cucumber pickle makes a great accompaniment to all types of dishes....

PALAK RAITA

Palak Raita

A combination of spinach and yogurt makes a delicious and nutritious raita. Palak raita, ...

HIMACHALI SIDDU WITH SPRING ONION AND GARLIC CHUTNEY

Himachali Siddu With Spring Onion And Garlic Chutney

Siddu is a Himachali dish with one of the most loved dishes in Himachal mostly in Mandi, ...

Radish And Coconut Chutney Recipe, Mooli Chutney, How To Make Radish And Coconut Chutney Recipe

Radish is a very healthy, This is very tasty chutney combination of radish and coconut. This chutney goes very well with flavored rice and curd rice.

 

 

 RADISH AND COCONUT CHUTNEY

 

 Radish and coconut chutney healthy dish combining Read More..

About Recipe

Mullangi pachadi, Mullangi karathuvaiyal, Mula Chatni

How to make RADISH AND COCONUT CHUTNEY

(16 ratings)
1 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
RADISH AND COCONUT CHUTNEY
Author : Vahchef
Main Ingredient : Radish
Servings : 4 persons
Published date : January 05, 2019


Ingredients used in RADISH AND COCONUT CHUTNEY
• Radish - 2 numbers.
• Oil - as required.
• Cumin seeds - 1/2 tea spoon.
• Sesame seeds - 1 tablespoon.
• Tamarind - 10 grams.
• Salt - to taste.
• Turmeric powder - 1 tea spoon.
• Green chilli - 4 numbers.
• Coriander leaves - 1/2 cup.
• Coconut pieces - 1/2 cup.
Method:
  • Heat oil in a pan and add cumin seeds, when cumin seeds splutter, add sesame seeds, tamarind, radish pieces, salt, and turmeric powder, cook till the radish pieces are tender.
  • Then add green chilli saute it for 2 minutes and add coriander leaves, coconut pieces, mix it and switch off the flame to let it cool down.
  • Transfer it into the blender and make a coarse paste.
  • Serve this with chapati.





Cooking with images Radish , Radish , Mullangi catni





Articles


 

 

 RADISH AND COCONUT CHUTNEY

 

 Radish and coconut chutney healthy dish combining radish and coconut. Tastes very well with flavored rice and curd rice.  Radish and Coconut Chutney is an unique fatta fat dish with amazing and delectable flavors lingering around your palate. This chutney goes very well with any type of flavored rice or curd rice. You could also eat this chutney with any type of Indian flat bread.

 

Radish and coconut chutney is an absolutely rare combination of ingredients that are mixed with spices, sesame seeds all blended together coarsely. Radish and coconut combined together is a very rare combination. The coconut is an awesome natural fresh food item that has a pleasant sweetness and nutty flavour. It blends well with any type of savory or sweet dishes. In southern India, coconuts form a part of daily diet in some way or other like using of coconut oil for cooking, using grated coconut for preparing chutneys or garnishing the curries, etc.

Recipe: Radish and Coconut Chutney

  1. Radish                                 -       2 nos
  2. Oil                                        -       2 tbsp
  3. Cumin seeds                      -       ½ tsp
  4. Sesame seeds                    -       1 tsp
  5. Tamarind                          -       10 gms
  6. Salt                                      -       to taste
  7. Turmeric pd                      -       a pinch
  8. Green chillies                   -       4 nos
  9. Coriander leaves             -       ½ bunch
  10. Coconut pieces                -       ½ cup

 

  1. Heat little oil in a pan and add cumin seeds. When cumin seeds splutter, add sesame seeds, tamarind, radish pieces, salt and turmeric. Cook until the radish pieces are tender.
  2. Add green chillies and sauté for 2 minutes. Add coriander leaves, coconut pieces and mix well. Switch off the flame and allow cooling.
  3. Transfer into the blender and make a coarse paste.
  4. Serve with chapatti.

Radish is a very healthy and nutritious root vegetable. It is one of the vital ingredients in Indian cuisine where some awesome dishes are prepared with this humble root vegetable. In north India, radish is often used in preparing the Mooli paratha while in southern India; radish is used in making of various stews like sambar etc. You can also use the greens of radish in making stir fries. It is very nutritious and good for diabetic patients.

 

Radish as such is rich in folic acid and other minerals. It can be mixed in the salads or even eaten raw. But some people avoid eating raw because of its pungent taste and smell. It is also a good appetizer, mouth and breath freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.

 

Radish is often used in salads, as well as in many European dishes. It is extensively used in north Indian cuisine especially for preparing the Mooli Ka Paratha (Indian bread stuffed with grated radish and spices) or Mooli ki bhaji. Radish is also added to yoghurt and eaten. It’s very refreshing and cooling. The vitamin C in radish is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties.

 

The earthy spicy flavor of radish unlike any vegetable brings out amazing flavors and taste to the dish. In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perfect blend of different flavors and the ease with which it can be prepared is a great example of tradition, health, nutrition and raw cuisine. Chutney usually are wet having a coarse to fine texture.

 

In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste is than tempered with spices in vegetable oil, gingelly or groundnut oil. Coconut is used in various ways for culinary use. The white flesh meat in the coconut is edible and can be used fresh or dried for cooking.

 

It is used for making chutney, adding few spices to it and makes a aromatic masala for curries and gravies. The fleshy part can also be used to produce coconut milk which are used in various aromatic and flavorful dishes like cooking fish in coconut milk with spices or for making a delectable creamy kheer/ payasam (Indian dessert). Do try preparing this awesome, finger licking fatta fat chutney as it’s the fresh homemade chutneys that always add an exotic Indian touch to any meal.

To try more favourite fatta fat chutney recipes of mine, click on:

https://www.vahrehvah.com/chutney-and-pickles-recipes

My rating: 4 stars:  ★★★★☆ 1 review(s)

You could always reach me at my below links:

My Cooking Videos

Indian Recipes

Indian Food

Regional Indian Cuisines

VahChef Sanjay Thumma

Enjoy Cooking and always remember that: VahrehVah is all about inspiring others to cook”!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Micaelangel07 Posted on Mon Oct 13 2014

These recipes are so fast it's hard to believe they are real!?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter