Peel, grate the mullangi. Slice onion roughly. Gather all ingredients needed ready.
In a heavy bottom pan, heat oil. Roast red chilli, urad dal and asaafoetida until dal turns deep golden in colour, in medium flame.
Transfer to a plate, set aside. Add onion in the same oil and sautee for a minute.
In goes grated radish, tamarind and sautee for 3-4 mins in medium heat. Or until the radish is cooked soft to press.
Remove in a plate and cool down completely.
In a mixie, grind chilli, urad dal, salt, jaggery and tamarind first to a coarse powder.
Add radish and onion to it and grind coarsely without any water. I like to keep it slightly coarse.