Tchok Mujj / Khatti Mooli/Sour Radish

In Kashmiri cuisine radishes are used in various dishes, goes well with fish, lentils, best chutneys and more. The sour radish is something which my mother makes occasionally when she wants some change from usual sour brinjals dish. I strongly believe radishes and sourness are perfect pair. It's as though radish was made for pickling I guess that's why its universally made in various pickling recipes.

Coming back to the recipe, very simple dish and its goes well as a side dish with rice.

I eat it with chapati too.

I have followed my mother's recipe and have cut the radishes how she does thick julienned. You can follow the same or cut them into circles.

Ingredients:

500 grams radish ( clean, rinsed and cut as thick julienne)
4 green chillies
4 garlic
2 cloves
2 tsp red chilly powder
1/2  tsp turmeric powder
1/2 tsp cumin powder
1 lemon size tarmarind ball soaked in warm water
Salt as per taste
1 cup oil.

Method :

1.Heat 1 cup oil in wok or pan
2. Fry radishes in batches until light golden.
3. Take out half quantity of oil from the wok with help of a spoon( be careful oil is hot)
4. To the remaining oil in wok add in all fried radishes, and all spices, salt, garlic and chilly give a quick stir on low flame for few seconds.
5. Add in half a cup of water and bring to a oil.
6. Add the tarmarind pulp litte by little adjust according to your like of tanginess.
7. Once oil leaves out on sides switch off.
8. Let it cool down a bit then serve.