Tag Archives: Radish

Radish Leaves Rasam

22 May

radish_leaves_rasam
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

Ingredients:

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

Talimpu:

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.

Daikon Radish Curry

30 Apr

mooli_fry
Mullangi Kobbari Koru.

Daikon Radish or Mooli or White Radish is commonly used in Indian cuisine for pickles, curries, parathas, salads etc… This simple daikon curry, radish is chopped into long thick strips. They are then tempered and garnished with fresh or roasted grated coconut. The resulting daikon curry is juicy with mild radish flavor.
Makes: 1 – 2 Servings

Ingredients:

Daikon Radish / Mooli 1
Green Chiles 2
Grated Fresh Coconut 1 tbsp
Turmeric Powder a small pinch
Salt to taste

Talimpu:

Urad Dal 1/8 tsp
Cumin Seeds 1/8 tsp
Mustard Seeds 1/8 tsp
Asafoetida a small pinch
Oil 1/2 tsp

Method of preparation:

Peel, remove ends, wash and chop white radish into app. 2 inch long strips.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, radish, turmeric powder and salt.
Cook covered with a splash if water for 2 minutes or until radish becomes soft.
Stir fry for few seconds and add coconut.
Remove from heat and serve daikon radish curry with steamed rice or roti.
Notes:Make sure white radish is not overcooked.

Suggestions: Mooli is uncooked – sprinkle a tbsp of water and cook it covered till soft from inside. Don’t overcook it.
Variations: Add sliced onion, red chile powder or sesame seeds to make the mooli curry little sweet, hot or crunchy. The leaves of white radish can also be chopped and added to this curry.
Other Names: Mooli with Coconut, Mooli ki Sabji, Moollangi Kura.

Spiced Radish Salad

22 Dec

radish_grated
Mullangi Koru

Ingredients:

White Radish 1 small
Red Chilli Powder 1/2 tsp
Lemon 1
Salt to taste

Method of preparation:

Wash, peel and grate white radish into salad bowl.
Squeeze lemon and mix well.
Sprinkle red chilli powder and salt on top and serve.

Notes: You can also slice the radish.

Radish Raita

24 Nov

radish_raita

Ingredients:

Red Radish 5-8
Plain Yogurt 1/2 cup
Green Chillies 2
Mustard Seeds 1/4 tsp
Oil 1 tsp
Salt to taste

Method of preparation:

Remove stems, wash and finely chop green chillies.
Remove ends, wash and grate red radishes.

Heat oil in a pan, add mustard seeds and green chillies.
When the mustard seeds stop spluttering, remove from heat.

In a bowl, mix yogurt, grated red radish, salt and above talimpu together.
Serve with rice or roti.

Notes: YOu can chill this raita by omitting talimpu with mustard seeds and green chillies.