Daikon Radish - 1 large, grated (makes about 3 cups)
Panch Phoron - 1 tbsps
Dry Red Chilli - 2 to 3
Turmeric Powder - 1/2 tsp
Salt - to taste
Dried, shredded Coconut - 1/2 cup
Vegetable Oil - 1 tbsp
Cilantro - 1 tbsp, chopped
Cumin - 1 tbsp, dry roasted and then powdered
1. Heat oil, add panch phoron and dry red chilli. Once the seeds start spluttering, add the grated radish. Season with salt and turmeric powder.
2. Let it cook for 5-6 minutes and then add the shredded coconut. If you have fresh, grate coconut use that instead.
3. Cook for a few more minutes to incorporate the coconut.
4. Remove from heat and garnish with chopped cilantro and dry roasted cumin powder.