Here I have tried this curry with simple spices which are at home and we South Canara people normally use. It can be prepared like sambar also. No Dalls are used here. Using of coconut gives fresh and good aroma . It adds thickness and using red chilly ( badagi) gives a good colour to the curry.
Lets see some benefits of eating Radish and its leaves.Radish is one of the nutritious root vegetables which can be used in salads as well as in main recipes.
Radish is used for jaundice treatment as it is good detoxifier for the liver and stomach.
It helps in purifying the blood and eliminating body toxins and waste through urine.
It is considered as having more roughage and fibers and helps to digest the food easily and good for people who are suffering from constipation. Radish also used to treat piles.
It prevents the kidney and urinary system from infection and other disorders.
It has anti inflammatory property which reduces the inflammation during any infection.
It is high in Vitamin C and packed with antioxidants.
It is also a good source of potassium and helps in maintaining the blood pressure under control. It also reduces the blood pressure.
Here is a recipe of Radish (with Leaves) Curry which can be prepared easily and quickly. We can have this curry with chapatis, plain rice, roti, poori or even with some masala rice.
Things Needed :Muli (Radish with its leaves) : 5 to 6
Coconut : 1 cup
Red chilly : 4 to 5
Jeera ( cumin seeds) : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Tamarind : 1 marble size
Pepper Pods : 5 to 6
Ginger : 1 small piece
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera : 1/2 Tea spoon
Coriander leaves : 2 to 3 Table spoons
Salt : To taste
Oil : 1 Tea spoon.
Method :1 Wash and cut radish with its leaves into small and cook with sufficient water and keep it aside.
2. Grate coconut and grind with red chilly, 1/2 tea spoon jeera, pepper pods, tamarind and coriander seeds
3. Now keep a pan on the fire and heat. Put oil, mustard seeds and methi seeds. Let mustard seeds splutter.
4. Add jeera and curry leaves. Leave it for 10 seconds.
5. Add cooked Radish and its leaves. Add a pinch of turmeric powder and required salt. Let it boil for 2 minutes.
7. Now shift the Radish Curry to a serving dish and serve with the main dish you have prepared.
8. Add coriander leaves and a spoon of ghee on the top, mix it well and then serve.
Note:Cook nicely till the vegetable is soft. You can add onions and garlic to this curry. (optional).
You can also add little jaggery if you wish to be bit sweet.
You can add some cooked dal like toor or moong dal to make the curry more thick.
Adding more oil is also optional.You can add lemon juice instead of tamarind.