Red Radish Dry Curry Red Radish Poriyal

Why Red Radish Dry Curry?

Well, let me start with saying that the highlight of this recipe is my homemade radishes. Yes, they are from my backyard! The joy of harvesting our own veggies and cooking with them is exceptional.

My Love to Gardening

I love gardening – yet another interest that I inherited from my mom. As I mentioned in my previous posts, I was born and bought in typical Agraharam house and enjoyed the luxury of backyard with coconut trees and lot of other trees. We didn’t grow many vegetables though.

Even after moving to Chennai, my parents built balcony garden from scratch. So when I came to the US, I set up my balcony garden only with roses and tomatoes and in our previous house tried some vegetables but failed miserably. Then with constant move, I didn’t do much of gardening. But now with a pretty decent size backyard, this spring I couldn’t stop myself. So I bought a raised bed from amazon and planted carrots and radishes and got a great yield, which pushed me to plant cucumbers, zucchinis and corns now. Let’s see how it goes. I will soon start a series of backyard and share all the mishaps and success stories of my backyard.

Homemade Radish

Here is the washed and cleaned radish obtained from my backyard. I have to confess here that cleaning root vegetables right after harvesting is not that easy. As I have already tried and posted Slow Cooker Red Radish Sambar, I was planning to try some salads and some curries with this bunch. But then ended up making this simple day-to-day dry curry or poriyal that goes well with rasam rice or sambar rice. Here are my other radish recipes:

Slow Cooker Red Radish Sambar White Grated Radish Poriyal Radish Carrot Poriyal

I usually don’t peel the skin for red radish – they get cooked faster this way. I approximately had 5 cups of chopped red radish, so this is what I tried.

Red Radish Dry Curry Recipe

Ingredients:

Chopped Red Radish – 5 cups Oil – 2 tsps Mustard Seeds – 2 tsps Urad dal – 1 tsp Channa dal – 1 tsp Hing – ½ tsp Dried Red Chilies – 4 Curry leaves – few Salt – 2 tsps Water – 3 to 4 tbsps Grated Coconut – ⅓ cup

Prep Work:

Wash the red radish and chop them into small cubes. Break the red chilies and set aside.

Steps:

Heat the kadai and add oil. Once the oil is hot, add mustard seeds, urad dal and channa dal. As they start to splutter, add the broken red chilies, hing and curry leaves.

Fry for a minute and then add the chopped red radish.

Add salt and mix well. Now sprinkle 3 tbsps of water and cover and cook for 5 minutes. After 5 minutes remove the lid and the radish skin would have turned pink by now.

Now cook until all the water evaporates and once the water is all evaporated add the grated coconut and mix well.

Cook for another two minutes and that’s it, the curry is ready.

Notes:

Adjust red chilies as per your preference. Green chilies can be used too, or you can skip chilies and add about 1 tsp of sambar powder or red chilli powder for spice. Adjust salt as per your taste. Red radish gets cooked faster, so do not cover and cook more than 7 minutes.

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