Tag Archives: Radish

Grated Radish Curry

15 Jan

grated_radish_curry
Mullangi Koru Kura.

White radish / mooli is peel and grated. Grated radish is salted and squeezed to release excess water. Oil is tempered with spices and onion is cooked in it along with grated radish. Serve grated radish curry with steamed rice or with roti.
Makes: around 2 Servings of Grated Radish Curry.

Ingredients:

White Radish 1 Large
Onion 1 Small
Green Chiles 1 – 2
Dry or Fresh Coconut 2 Tbsps
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Peel, remove the ends, wash and grate the radish.
Peel and finely chop the onion.
Remove stems, wash and finely chop green chiles.
Add grated radish into a bowl, apply few pinches of salt and leave the radish aside for around 5 – 10 minutes.
Squeeze the grated radish between the palms to release the water and reserve the grated radish.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion turns translucent and starts to change color, add grated radish and turmeric powder.
Cook for couple of minutes till the radish turns soft.
Stir in dry or fresh coconut and remove from heat.
Serve grated radish curry with steamed rice or with roti.
Notes: Make sure radish is cook properly before removing from heat.

Suggestions: If radish is not cooked properly, put it back on heat and cook covered on low flame till done.
Variations: Check other radish recipes here.
Other Names: Grated Radish Curry, Mullangi Koru Kura.

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Radish Chutney

19 Nov

radish_chutney
Mullangi Pachadi.

Radish is peeled and chopped into cubes. Radish is then cooked till soft along with onion and tomato. All the cooked ingredients are then ground into smooth paste along with spices. Finally radish chutney is tempered and served with rice or with dosa etc…
Makes: around 1 1/2 Cups of Radish Chutney.

Ingredients:

Radish 1 Small
Tomato 1
Onion 1
Green Chiles 1 – 2
Raw Mango 4 inch Piece
Chana Dal 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the white radish (1 1/4 Cups).
Wash and finely chop tomato.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Wash and finely chop cilantro leaves.
Roughly chop raw green mango.

Roast chana dal, cumin seeds and mustard seeds till aromatic and ground into fine powder using a spice blender.

Heat oil in a pan, add chopped radish.
Cook covered for couple of minutes and then fry till light golden in color.
Then stir in green chiles and cook for couple of seconds.
Now add chopped onion and fry for couple of seconds or till onion softens.
Then stir in tomato and salt and cook till it softens.
Cool all the ingredients to room temperature and grind them into fine paste along with chopped mango, powdered chana dal mixture and cilantro.
Adjust salt if necessary and remove the radish chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the radish chutney.
Serve radish chutney with steamed rice, yogurt rice or with idly, dosa etc.
Notes: Make sure not to add any water to increase the shelf life of the chutney.

Suggestions: Make sure the radish is cooked well before removing the mixture from heat.
Variations: You can substitute raw mango with tamarind extract. For tamarind extract, refer here.
Other Names: Radish Chutney, Mullangi Pachadi, Mooli Chutney.

Radish Rasam

26 Jul

radish_rasam
Mullangi Kattu.

Radish / Mooli is peel and chopped up. Moong dal is pressure cooked along with radish or separately boiled in water till cooked. The rasam is spiced up with ginger and green chiles and finally tempered with garlic and spices. Serve radish rasam with steamed rice and a squeeze of lemon.
Makes: around 2 Cups of Radish Rasam.

Ingredients:

Radish 1 Small
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Ghee 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the radish into small pieces (around 1 Cup).
Wash the moong dal with fresh water and keep aside.
Peel and mince the ginger.
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic cloves.

Bring to boil a cup and half of water, add moong dal.
Boil till moong dal is just soft but whole.
Bring another cup of water in a pot, add chopped radish and salt.
Boil till radish is just cooked and soft but not mushy.

Combine the ingredients of both pots, add half a cup of water, green chiles, ginger, turmeric powder and salt.
Boil till moong dal disintegrates and radish is cooked well.

Heat ghee in a pan, add garlic and fry briefly.
Add all the talimpu ingredients in order and let the cumin seeds change color.
Remove the tempering from heat and add to the rasam pot.
Mix well and serve radish rasam with steamed rice.
Notes: Make sure radish is cooked well.

Suggestions: If radish is not cooked properly, boil the rasam on low heat till done. Adjust the consistency of the rasam with water.
Variations: Add a big splash of lemon juice just before serving if desired.
Other Names: Radish Rasam, Mullangi Kattu, Mooli Rasam.

Pickled Daikon

31 Mar

pickled_daikon
Pickled Daikon.

Daikon is pickled just like carrots are. Like carrots, daikon is cut into strips or chips and soaked in lemon juice till they mature. Lemon juice can be substituted for rice vinegar. Pickled radish is generally eaten with biryani or with rice mixed with some sort of dal / dhal.
Makes: around 1 1/2 Cups of Pickled Daikon.

Ingredients:

Daikon 1/4 Medium
Lemons 4
Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the white radish.
Chop the white radish into thick circles.
If the radish is too big, you can chop them further into semi circles.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in sliced daikon.
Cover and let the daikon sit for a day or two to mature.
Serve pickled daikon as an accompaniment to biryani, dal rice, yogurt rice etc..
Notes: Make sure to soak the daikon completely in lemon juice or vinegar.

Suggestions: Make sure the jar is clean and dry for the pickle to last longer.
Variations: Beetroot can be pickled as well.
Other Names: White Radish in Lemon Juice, Pickled Daikon, Mooli in Lime Juice.

Mooli Paratha

24 Feb

mooli_paratha
Mooli Paratha.

Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on flat pan until its golden brown in color.
Makes: around 3 Servings of Mooli Paratha.

Ingredients:

White Radish / Daikon 5 – 6 inch long
Wheat Flour 1 1/2 Cups
Red Chile Powder 1/2 tsp or Green Chiles 2 minced
Ajwain a pinch
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Wash and finely chop the cilantro.
Peel, remove ends and grate the white radish.
Apply half a tsp of salt to the grated radish and leave aside for 15 – 20 minutes.
Squeeze off the water from the radish and reserve the water.
Alternatively, just use the freshly grated white radish.

Knead wheat flour into somewhat tight dough with few pinches of salt, reserved mooli water and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

In a mixing bowl, mix together grated radish, red chile powder or green chiles, ajwain, cilantro and salt.

Take each portion of wheat dough, press it a little to form a small disk.
Take a tbsp of the white radish mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into 5 – 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove radish paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot mooli paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the flat pan and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin layer of wheat dough to patch it. Or make sure to stuff just enough stuffing.
Variations: You can also add your choice of spices to the grated white radish if you wish. Like, garam masala, amchur powder, chopped onion etc.. You can also mix the grated radish mixture along with the wheat flour instead of stuffing it.
Other Names: Mooli Paratha, Daikon Parata, White Radish Flat Bread.