A ubiquitous Chettinad speciality
Heat 1/2 tsp of oil, add the onion and when it turns golden brown add the tomato, sauté until it turns pasty. To this add the coconut, fennel seeds and grind to a fine paste. Set aside.
Heat the remaining oil, add the bayleaf, fennel seeds and cinnamon. Once it crackles add the onion, garlic, curry leaves and sauté for a minute till the onions turn brown.
Add the sliced radish and sauté for two minutes. Then add red chilli powder, coriander powder and sauté for a minute. Add 1/2 cup water and the required salt.
Allow it to boil until the vegetable gets cooked, then add the coconut paste and allow to boil until the oil separates (this may take around 10 minutes). The consistency should be semi-thick, but you can make it runny as per your preference.
Garnish with coriander leaves. Serve hot with rice.
What you need
Radish, (or drumstick/chow chow/brinjal), sliced - 3
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Coriander leaves, chopped for garnishing - 2 tsp
Salt - to taste
Oil - 2 tsp
For the paste
Coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Onion, medium sized, chopped roughly - 1
Tomato, big, chopped roughly - 1
Bay leaf - 1
Cinnamon - 1/2 inch piece
Fennel seeds - 1/4 tsp
Small onions - a handful
Garlic pods - 4 -5
Curry leaves – a few