Radish is a common vegetable found in Sri Lanka. It grows in both hilly side and coastal areas too. I have seen several varieties. I like the long radish as the flavour is mild and when cooked it tastes much better. Radish leaves can be cooked too. I will do one when I go back to Sri Lanka as the leaves are not available here and even if you grow they look really rough here.
This can be served with plain rice. I have clearly written all the steps for a beginner to understand well.
This Recipe is for 500g Radish. So I used 1/4 Teaspoon of turmeric powder, 1/4 Tsp pepper, Enough salt, and 1/2 Tsp curry powder.
In the second picture are the other ingredients. Several sprigs of curry leaves, one medium onion, 3 cloves of garlic, and several green chillies.
Use 1/2 cup Fresh coconut or 1/2 cup desiccated coconut. If you are using desiccated coconut add 3 table spoon of water and microwave it. Then it comes like normal coconut.
- So add all the spices in to Motar (Wangediya).
- Use the pestle to crush finely.
- After it will and should look like this.
- Into the prepared or crushed spices add the coconut.
- Crush the coconut really well to mix with all the spices.
- The mixture of coconut and the spices will finally look like this.
- Cut 1/4 of an onion, several garlic with some curry leaves.
- Add about 2 tablespoon of oil in to a pan. The oil should come to very high heat.
- Add a table spoon of mustard seeds in to it to splutter withe curry leaves.
- After add the onions and garlic. Cook until the onions are translucent. (Make sure not to burn the mustard when you cook them)
- Then add the grated radish.
- Mix well until it get coat with the oil and mustard. Add a bit of salt and cook about two minutes on high heat.
- This is the ground coconut. Keep it next to you.
- Add the coconut on to the half cooked radish.
- Cook another 2 minutes and take it out. If you like, add some lime juice and it tastes really nice with plain rice.