This simple dry curry goes well with sambhar and vathal kuzhambu. One key thing with this veggie is it has raw earthy taste and if you don’t like it you need to cook well or steam it nicely till the raw smell goes. Ingredients:
Medium sized radish – 3 Green chillies – 2 Grated coconut – ¼ cup Salt – 1.5 tsp (as per taste) For Tempering: Oil – 1 tbsp Mustard seeds – 1 tsp Channa dhal – 2 tsps Urad dhal – 2 tsps Turmeric Powder – ½ tsp Hing – ½ tsp Curry leaves – 1 strand
Steps:
Peel the skin of the radish and grate them.
You can either microwave it for 5 minutes or cook directly after tempering. Heat the kadai and add oil. Once the oil is hot, add mustard seeds, urad dhal and channa dhal. As they start to splutter, add chopped green chillies, heeng and turmeric powder. Let it cook for 1 minute and add the grated radish.
If you have steamed the veggie using microwave follow these steps, If you have steamed it before, drain the water and add it. (You can use the water for soups) Add salt and mix well. Even though we have drained water, adding salt will make radish ooze more water. Let the water evaporate and then add coconut. Let it cook for couple of minutes till it turn light brown in color and add the curry leaves last. And thats it. If you cooking radish directly follow these steps Add the grated radish, salt and 4 tbsps of water. Mix well and cover the kadai with the lid. Let it cook for about 5-6 minutes. Make sure you stir for every two minutes. Radish oozes out water, so don’t add more water. Let the water evaporate and then add coconut. Let it cook for couple of minutes and add the curry leaves last. And thats it.
