Fresh raddish and raddish greens - GBP Entry 2

My parents left last week and now I am back to regular cooking. We've been harvesting a lot of fresh veggies like tomatoes (about 5 lbs every week), mint, curry leaves, spinach, raddish, beans, okra from our very own backyard. I've been using raddish along with fresh spinach to make a simple salad to serve before dinner.

All this while I kept throwing away the raddish greens from my garden. Last week when I spoke to my mom she said that they were healthy and good source of iron too like spinach. So decided to make keerai poriyal (raddish greens subzi). I usually use about 3-4 raddish plants everyday to make my fresh salad. I saved the leaves for a week to make this poriyal.


Raddish Greens Poriyal:

Ingredients:

Raddish leaves (chopped roughly) – 2 cups
Onion (chopped) – ½
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Red chillies – 2 (broken)
Coconut (shredded) – 1 tbsp
Oil – 1 tbsp
Salt – as neeeded

Method:
Heat oil in a pan and add mustard seeds, urad dal, channa dal and red chillies. When the mustard starts to splutter add chopped onions and fry them till they turn translucent. Add the chopped raddish leaves, salt as needed and fry till they are cooked (about 10min). Add shredded coconut and remove from fire. Serve with roti or rice with dal /sambar. This will be my second entry to the GBP - Summer 2007 event.



Simple dinner salad

Ingredients:
Raddish (sliced) - 5
Spinach - a few handful
Lime juice - 2 tbsp
Pepper - as needed
Salt - as needed


Method:

Mix everything in a bowl and enjoy the fresh flavours of summer.


Comments

FH said…
Beautiful Deepz! I got plenty of veggies this year too, will post this month for GBP. We always use green leaves of Radish, Beets, Turnips etc!Looks great, I know it's tasty too.Enjoy the bounty:)
3:43 PM
bee said…
deepz, i have documented a whole lot of radish green recipes here.

http://jugalbandi.info/2007/07/radish-rants-part-2/
5:19 PM
Sreelu said…
Deepz, beautiful radishes, I never used radish leaves either, wow good to know that they are edible.thanks for the eye opener
8:55 PM
Anonymous said…
I cook raddish greens and radishes. Grated raddish with yoghurt with little salt, tamper it with mustard,curry leaves and hing will be a perfect cooling salad for a hot summer day.
12:28 AM
Deepz said…
Thanks Asha, Bee & lakshmi for your suggestions. I will defintely try your recipes.

Thanks Sreelu, the greens tasted very good, so do try it.
12:30 PM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow...
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat...
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett...
Read more