1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
1 tsp dalia (Hurugadle)
5-6 garlic flakes, crushed
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves
Blend together the coconut, tamarind, peppercorns, dalia, green chillies and the ginger.
When it’s almost smooth in texture, add the garlic, salt to taste and the grated radish.
Run the blender for about 3-4 secs.
The radish and garlic should be about a quarter mashed up.
Remove from the blender and season with mustard seeds and curry leaves. Mullangi Chutney,