Curry is generally an accompaniment to a main course meal and is a non-gravy dish.
The preparation of most curries is fairly simple and quick. Vegetables are either boiled and added to the seasoning mix or added directly to the seasoning mix and cooked till it is tender.
Curry powder or freshly grated coconut – any one of these variations can be used to enhance the flavour of the curries to break the monotony of the preparation of this dish.
The exquisite flavours and the delicious taste from the curries are from the various exotic vegetables that are used –
in this case the Nutritious Radish!!
Radish are low in calories and excellent source of Vitamin B6. C, thiamin, copper and manganese – available in various colours – the most popular being the White and the Red Globe Radish!
Available generally year round, cooks in minutes!
Ingredients to serve 6 people
2-3 Cups Radish (peeled and chopped into fine quarter inch pieces)
3 Tbs Raw Yellow Moong Dal – Optional (soaked in warm water for 5 minutes and drained)
2 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Red Chilli
2 Tsp Freshly Grated or desiccated Coconut
Few sprigs Curry leaves
1 Tsp. Salt
Radish Curry
Preparation
Heat the oil in a pan.
Add the mustard seeds
When the mustard seeds crackle, add the urad dal, red chilli and curry leaves.
When the urad dal turns slightly golden brown, add the soaked and drained raw moong dal
Stir in the chopped radish and saute it
Add a couple of tablespoons of water and cover it with a lid
Cook it on a medium flame till the vegetable is tender. Open the lid and fry till the curry is dry.
Add the freshly grated coconut and saute for about a minute or so.
The curry is now ready to be served.
Note: It is not necessary to boil the vegetables before making the curry.
You can choose to add a tablespoon of water to the chopped radish in a dish and microwave it for 4 minutes or so
Turnip, Choko curry can be prepared in a similar way.
Curries are great accompaniments for sambhars and rasams!!