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Radish Leaves Rasam

22 May

Mullangi Aku Charu.

Radish leaves are cooked due to their medicinal properties. In radish leaves rasam, radish leaves are boiled in water till soft and then blended smoothly. The blended leaves are cooked along with onion or green onion and tamarind extract. Seasoning the rasam at end enhances its taste.
Makes: 2 Cups of Radish Leaves Rasam


Radish Leaves 2 Cups Packed
Tamarind 1 inch sized ball
Green Chiles 2
Green Onion 2
Turmeric Powder a big pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove ends and slice the green onion.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Remove stems, wash and slice the green chiles.

Pluck the radish leaves from the stems.
Clean and thoroughly wash the radish leaves along with stalks if desired.
Roughly chop the radish leaves and put them in a cup of boiling water.
Add pinch of salt and boil till leaves are soft.
Cool and blend the leaves along with the liquid into smooth paste.

Reheat the blended liquid and pour 1 or 1 1/2 cups of water.
Add chopped green onion, tamarind extract, green chiles, turmeric powder and salt.
Boil for 5 minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above rasam pot.
Remove from heat and serve radish leaves rasam with plain steamed rice.
Notes: Make sure to thoroughly cook radish leaves before blending them.

Suggestions: If liquid is too thick, add more water and bring to boil. If the rasam is too thin, boil and reduce it as required.
Variations: Add crushed garlic to the talimpu. Some more additions are cooked dal, tomatoes and onions.
Other Names: Mullangi Keerai Rasam, Daikon Leaves Rasam.