Mullangi Leaves(Radish Greens) Pacchadi

Radish greens have very strong flavor when compared to any other greens and that is the reason I never bothered to even make it at home.I tried making curry out of it pairing it with ajwain once and did not like it because of it's strong flavor.Recently my M-I-L made this chutney assuring that I would not find any smell in this chutney and as she said,this pacchadi did not have any strong flavor of radish and we thoroughly enjoyed it with hot rice and ghee.Selecting tender greens and frying it in oil will remove the smell completely,try it out if you are a radish lover.
Ingredients:
1 bunch tender Radish greens,finely chopped
5-6 Green chillies,slit
3-4 Garlic pods
a small amla sized Tamarind
1 tsp Cumin seeds
1/2 tsp Mustard
2 tsp Urad dal
1 tsp Chana dal
1 tsp Sesame seeds
2 tbsp Oil
Salt to taste

for tadka:
1/2 tsp Mustard seeds
1/2 tsp Urad dal
a sprig of Curry leaves
2 Red chillies,broken
a pinch of Hing
2 tbsp Oil
Method:

• Heat 2 tsp oil in a kadai and add mustard seeds and slightly crackle them.Add jeera,urad dal and chana dal and fry until they turn slight brown in color.
• Add slit green chillies,garlic pods and sesame seeds and fry well.Slightly cool the mixture.
• Meanwhile in another kadai heat 1 tbsp oil and add radish greens and close it with lid(with some water) and steam cook it over low-medium flame.It takes 12-15 mins to cook completely and they get wilt.
• Add tamarind and salt to the greens and cook again for 3-4 mins.Slightly cool the mixture.
• Grind the roasted spices to a coarse powder first and then add sauteed greens and grind in whipper mode until you get a coarse paste.Do not add water while grinding it.
• In a kadai heat 2 tbsp oil and crackle mustard seeds and add urad dal,red chillies and curry leaves to it and a fry.Add ground chutney to it and fry well over low flame until the chutney leaves the edges and does not stick to the pan.

Serve it with hot rice and ghee.

Notes:

1. The radish greens should be absolutely tender otherwise the chutney would have strong flavor of radish.
2. Frying the ground chutney in oil at the end is an important step otherwise the radish smell would dominate in the chutney.

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