Friday, August 24, 2012

Radish Curry in Peanut sauce

I have a few friends who make the same kind of food on a regular basis. I am not saying everyone has to be obsessed with food, but they don't try anything new. The reason they give is that their spouse don't like the changed flavors. I don't have that problem. As long as it tastes good, my husband eats whatever I make and that is a good thing otherwise there wouldn't be this blog. Right?
There aren't too many recipes that I make using radish/daikon. So, I experimented this dish which is very lightly spiced. Addition of peanuts make it protein rich too.
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Radish - 2 pounds cleaned and sliced into chunks (I used red radish, but you could use the long white ones too)
Red onion - 2 large sliced into chunks
Green chillies - 8 - 10 as per the heat needed (also depends on the type of green chillies)
Peanuts - 1/2 - 3/4 cup (Use the larger amount if you like a lot of gravy)
Tomatoes - 3 medium or 2 large chopped
Cumin - 1 tsp
Fenugreek / methi - 1 tsp
Coriander seeds - 1/2 tsp
Turmeric - generous pinch or two
Oil - 3 TBSP divided use
Salt - to taste
Mustard seeds - 1 tsp
Cilantro - chopped 3 TBSP

Heat 2 TBSP of oil in a pan. When hot, add cumin, fenugreek, coriander and peanuts. When the seeds pop and peanuts are toasted, add green chillies and onions. Add turmeric, sprinkle some salt and let the onions cook. When onions are cooked, remove from heat and take the contents into a blender or mixie jar. To the same pan, add the remaining 1 TBSP of oil. When hot, add mustard seeds. When the mustard seeds pop, add chopped radish, little bit of salt and cover and let it cook. When the radish is half cooked, add tomatoes and cover and let them cook completely. Meanwhile, grind the contents in the blender adding little water into smooth consistency. When the radish is cooked completely, add this paste, add enough water to your desired consistency and bring it to a boil. Adjust the salt if needed and garnish with cilantro. Serve with rotis, chapathis or rice.

I served with rotis and made them thicker. You can add more water to serve with rice. You could add about 2 TBSP of jaggery, but I didn't since the green chillies I used were not that spicy.

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  1. I too don't have that problem as my husband 'wants' a different and new dish very often and hates repetition :)
    Radish curry is something I've never tried... looks interesting...

  2. Very interesting combination, never tried these two ingredients together... must give it a try!

  3. Quite a new and interesting combo..Fantastic curry.

  4. Champa, How are you? I have been thinking of emailing you for a while.

    Good combination! I always think of new ways to put a veggie. Radish has a distinct flavour and the only way I could get this into all is Radish chappathi rolls. I will try this one.

  5. I have a bag of radish out and was planning to use it today!! Good that you posted this combo. Must try

  6. Never try this combo..lip smashing curry..

  7. I have never seen a radish curry in any of the blogs, and this looks very interesting !!

    We usually make a simple kozhambu or sambar with the red radish, you have inspired me to think of a gravy for the vegetables which usually become quite watery when cooked.

    I will be trying of this recipe tomorrow, as I have 3 bunches of super fresh radish !!


  8. Hi Champa.first time here..You have a lovely blog..i have learned so much from your basics and tips..Thanks for sharing them..Keep in touch..


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