Radish thoran
Ingredients:
20-25 radishes, chopped into small pieces
½ medium onion, finely chopped
For seasoning:
1 Tbsp oil
1 tsp mustard seeds
½ tsp urad dal
A pinch of asafoetida
4-5 curry leaves
½ tsp red chilli powder
2 Tbsp grated coconut
Salt to taste
Method:
In a pan, heat the oil & add the ingredients for the seasoning (except chilli powder & coconut) in the order listed above.
Add the chopped radishes along with the chilli powder, mix, and cover and cook till tender, 5-7 minutes. The radishes would have turned a lighter shade of pink by now. Reserve about 4 Tbsp of this to make the *raita.
To the rest, add the grated coconut and mix well. Cook for another minute or so. Thoran’s ready!
For the raita -
Mix the cooked radish mixture (reserved from above) with 2 cups of yogurt that has been whisked well. Add 2-3 chopped green chillies and some salt. Mix nicely.
Chill well and serve.
Ingredients:20-25 radishes, chopped into small pieces
½ medium onion, finely chopped
For seasoning:
1 Tbsp oil
1 tsp mustard seeds
½ tsp urad dal
A pinch of asafoetida
4-5 curry leaves
½ tsp red chilli powder
2 Tbsp grated coconut
Salt to taste
Method:
In a pan, heat the oil & add the ingredients for the seasoning (except chilli powder & coconut) in the order listed above.
Add the chopped radishes along with the chilli powder, mix, and cover and cook till tender, 5-7 minutes. The radishes would have turned a lighter shade of pink by now. Reserve about 4 Tbsp of this to make the *raita.
To the rest, add the grated coconut and mix well. Cook for another minute or so. Thoran’s ready!
For the raita -
Mix the cooked radish mixture (reserved from above) with 2 cups of yogurt that has been whisked well. Add 2-3 chopped green chillies and some salt. Mix nicely.Chill well and serve.
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13 Burps:
Radishes, turnips and parsnips were the veggies I used to walk past in the markets without giving them a glance....
You use this radish rather extensively.. i only make chutney with it or add to sambar. Of course now I have your kootu version that we tried and loved... got to try the thoran and raita too... :)
p.s. That is one huge drafts folder you have... :D
looks pretty...but not sure i would eat it...
Hi...
Radish thoran and raita looks so good. Lovely color. YUM! So cool.
Very interesting ways with radish. I've taken a great liking to them recently.
I have always liked these pink radishes because they are so pretty. Both the recipes look good, I want to try them.
Rachel- I know what u mean.:D I too buy only the few regular veggies that I know what to do with. Don't like to experiment a lot.
Laavanya- I know! I'm surprised myself.:D I've never made a chutney with this. Will check your space to see if you have a recipe for it. I'm glad the kootu worked for ya.:D
Reg. my drafts folder- I still have so many posts to publish.:( Some of them are just pics and I don't even remember how I made it or even whether it was good!:(
Rajitha- :-( not even if I made it for you and served it with lotsa love?
Sukanya- thank you. I like the pink color too.:)
Mallika- I started using these not too long ago...I think the color was what drew me to it at first.:)
Rashmi- yes, they're so pretty! thanks.:D
The thoran might be a little bland for you. It is a typical Kerala style prepn with hardly any spices at all.:D
ilove mullangi! thoran sounds like a good idea, usually make sambhar with the small red ones. The big white moolis - go into raitas, parathas, subzi with the leaves and all! but yes radish thoran is a good idea!
Rajani- You know, I've never tried the big white ones! :(
wow
that'new
will try the radish thoran
looks tempting
MR- thanks! Please do.:) I hope you like it.
I love raddishes! And I'm enjoying these
recipes. Thank you so much. One question, please? About the finely chopped onion in the list of ingredients? Have you included it
in the pan with the raddishes or added raw at the end to the raita? Thanks,
Chana Adar- this post was a realllllllllly long time back, but I think I cooked the onions with the radishes. You could the raw onions (finely chopped), directly to the raita too- it's really up to you. There are no hard and fast rules in cooking. :)