Radish Thokku – Spicy Radish Condiment

Step 1: Prepare Radish

Peel and finely chop two small (or one large) white radishes into small, diamond-like pieces.

Step 2: Sauté Radish

Heat 2-3 tablespoons of sesame oil in a kadai (wok). Add the finely chopped radish and sauté until its raw smell disappears and it is half-cooked. Remove the sautéed radish and set aside.

Step 3: Prepare Tempering

In the same kadai, add another 2-3 tablespoons of sesame oil. Once hot, add mustard seeds and urad dal. Let them splutter. Then add 1/4 teaspoon of cumin seeds.

Step 4: Sauté Onions and Curry Leaves

Immediately add one large finely chopped onion. Sauté until the onion turns translucent. Add a sprig of curry leaves and continue to sauté for a few seconds.

Step 5: Add Tomatoes

Add one large finely chopped tomato to the pan. Cook until the tomato softens and mashes well, blending with the onions.

Step 6: Combine Radish and Spices

Add the previously sautéed radish back into the pan with the onion-tomato mixture. Mix everything well. Reduce the flame to low.

Step 7: Add Chili Powders

Add 2 tablespoons of homemade chili powder (kulambu milagai thool) and 1 tablespoon of Kashmiri chili powder. Mix thoroughly, ensuring the spices are well combined with the vegetables without burning.

Step 8: Season and Simmer

Add salt to taste and about 1/4 cup of water. Mix well. Cover the kadai with a lid and let it simmer on low heat for 3-4 minutes, allowing the radish to cook completely and the flavors to meld.

Step 9: Final Stir and Serve

Remove the lid and give the thokku a final stir. The oil should have separated, indicating it's cooked through. Serve hot with rice, chapati, or dosa.

• Ensure radish is finely chopped for quicker cooking.

• Sauté onions until translucent for best flavor and texture.

• Cook the radish thoroughly to eliminate its raw smell.

• Add 2 eggs after the radish is cooked for a non-vegetarian version.