This is an interesting and tasty way to eat Radish. Mostly people cook Radish in Sambar or Kootu and not as Poriyal. But I assure that if u make radish Poriyal in this way definitely you will love it as it loaded with special combo of spice blend. I came to know about this recipe from my neighbor in India. Slightly tweaked the original version to my family's taste and to my surprise it turned out so well. Flavor rich tasty side dish that goes well with Sambar & Rasam Sadham, Curd Rice too. The recipe as follows,
Ingredients
- Radish 2 cups (chopped)
- Onion 1 medium(finely chopped) optional
- Curry leaves few
- Turmeric powder 1/4 tsp
- Salt to taste
- Coconut Oil 2 tsp
- Mustard seeds 1/2 tsp
- Urad dal 2 tsp
To roast and Grind
- Oil 1/4 tsp
- Dry Red chillies 4-5 no.s
- Coriander seeds 2 tsp
- Chana dal 1 and 1/2 tsp
- Peanuts 1-2 tsp
- Cumin seeds 1/2 tsp
- Dry coconut powder 2 and 1/2 tsp
Health Benefits of Radishes:
Radishes and their greens provide an excellent source of
vitamin C.Radishes, like other member of the
cruciferous family (cabbage,kale, broccoli, Brussels sprouts), contain
cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for
liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and
improve digestion.Radishes are high in potassium which is helpful in regulating
blood pressure.cruciferous vegetables appear to
reduce the risk of some cancers perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.
Method
- Heat 1/4 tsp oil in a pan, lightly roast all the ingredients under the heading " To toast and Grind" separately and allow to cool and then grind it to a little coarse powder and keep aside.
- Heat oil in a kadai, add mustard seeds when it splutter add urad dal and fry till it turns light golden color.
- Then add the finely chopped onions and curry leaves , saute for 1-2 minutes.
- After that add chopped Radish and turmeric powder ,enough salt and stir fry for a minute and add 1/4 cup water and cook covered till the radish turns tender.
- When all the water drains (but still remains little moisture) add the ground masala powder and mix well.
- Keep stirring the masala with radish to blend completely for 1-2 minutes.
- Once the masala gets completely blended with the radish turn off the stove.
- That's all Radish Masala Fry is ready and serve as an accompaniment .
Notes:
I used less peanuts, if you like the peanut flavor then add 2 tsp or more amount of peanuts while frying.
Add 3-4 tbsp of ground powder check spice level and then add the remaining masala.
Left over masala powder can be added to the sambar, puli kuzhambu or in Stir Fry like Brinjal, Potato fry, Raw Banana Fry etc.
