Step-by-Step Instructions

1. 1.Prepare Radish

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

2. 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.

3. 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.

4. 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.

5. 5.Add Tomatoes

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

6. 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.

7. 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.

8. 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.

9. 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.