Radish curry

2 large, grated or chopped

Green chillies 2, chopped finely

Mustard oil/ vegetable oil 

2 tablespoons

Carom seeds/ajwain ½ teaspoon

Turmeric powder ½ teaspoon

Asafoetida ½ teaspoon

Red chili powder ½ teaspoon

Mango powder/ amchur ½ teaspoon

Salt

Method:

Peel and grate radish. If you like, you can chop it as well. Chop radish leaves also. 

Heat mustard oil up to its smoking point.

Add asafoetida and carom seeds. Fry for few seconds.

Add grated or chopped radish whites and greens.

Cook covered until vegetable are tender.

Add salt, turmeric powder,chili powder and cook further for few minutes uncovered till the whole moisture is evaporated.

Finally add and mix mango powder.

Serve hot with chapati

Mooli Sambhar

1 Cup Toor Dal

2 Green chillies, slitted

2 Radish/ Mullangi, chopped into round shape

Big lemon sized Tamarind

1 1/2 Tsp Sambhar Powder 

1/4 Tsp Turmeric powder

Salt to taste

Water,as needed

1/2 Tbsp oil

1/4 Tsp Mustard seeds

A pinch of hing

Few curry leaves

Method :

Cook Toor dal in a pressure cooker for 5-6 whistles or till it turns soft and keep aside.

Soak Tamarind in one cup of water.

Add Onions, Tomatoes, Green chillies and Radish in a pan or cooking vessel.

Add sambhar powder followed by Turmeric powder and salt.

Add 2 cups of water,tamarind and cook till the radish gets cooked. 

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add curry leaves  and hing.

Add this seasoning to the sambhar and mix well.