Mullangi (White Radish) Rasam

Preparation

• When oil is heated, saute the shallots, onions and tomatoes to soften (3-4mins)
  Add in all the spices as well as the chillies.
  Keep stirring over low heat until a thick paste forms.
  Add 1/2 liter of water, then the radish and salt to taste.
  Stir all together and continue to simmer until very small bubbles appear.
  Off the heat and add the coriander leaves and spring onion.
  Just a good stir before being served.