Parsnip is a root vegetable that looks like the white version of carrot and is closely related to the latter. However a parsnip has a unique and strong flavor/smell just like the other root vegetables such as kohlrabi and radish which come with their distinct flavors. A parsnip is usually cooked before consuming though it can be eaten raw as well. I thought of using it in a Andhra style chutney today and here is the recipe for it. I used green chillies today though usually I prefer red chillies in these kind of chutneys.
2 cups peeled and grated parsnip
1 to 2 tbsp. oil
2 tsp. split chickpeas / chana dal
2 tsp. black gram / urad dal
1 tsp. coriander seeds / dhaniya
A pinch of fenugreek seeds / methi seeds
4 green chillies / 6 dried red chillies
1/8 tsp. turmeric powder
1 tsp salt or to taste
1 tsp. sized tamarind ball
1 tsp. oil
1 tsp. mustard seeds
1 tsp. black gram / urad dal
A pinch of asafoetida powder
Few curry leaves
* Heat oil in a pan and add split chickpeas, black gram, mustard seeds and coriander seeds in that order. When dals start to turn reddish, add fenugreek seeds and chillies. Sauté until fenugreek seeds start to turn darker and add the grated parsnip, turmeric powder, salt and tamarind. On low heat, cook covered until parsnip is cooked tender, about 10 minutes.
* Let the mixture cool and grind coarsely.
* Heat oil in a small pan for the seasoning. Add black gram, mustard seeds, asafoetida and curry leaves. When black gram starts to turn reddish, turn off the stove and add it to chutney. Mix well and serve.
* Refrigerate any leftover chutney.
This goes to Blogging marathon #61 under the theme 'Root Vegetables'. Check the link to see what other marathoners are cooking.