Friday, January 21, 2011

Radish Pachadi

  • Radishes cleaned and cut into small pieces 5 small or half cup
  • Few radish leaves cut into thin shreds
  • Onion diced fine 1/4 cup
  • Chilies 2 or 3 finely chopped
  • Ginger 1/2 tsp chopped
  • coriander leaves, 1 tbsp roughly chopped
  • Oil 1/2 tsp mustard seeds
  • 1/2 tsp salt or to taste
  • Yogurt half cup or more
The method is really simple. Heat a small pan on medium heat. Add oil, crack the mustard seeds. To this add onions,ginger and chilies. Stir till it is soft and turns slightly brown (4 mins). Add radishes and leaves, cook for 2 more min and remove from fire. The radish will be just cooked and still have a bite to it. Sprinkle the coriander just before you remove it from the stove.You can let it cool or store it in the fridge if not using immediately. When ready to serve, take the sauteed ingredients andmix with yogurt. Adjust salt depending on the sourness of the yogurt. Serve immediately. If you let it sit for some time, the yogurt gets a purple hue from the radishes. It is beautiful!

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