Naari – The Woman

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White Raddish Curry

Mom and Dad came over to my place for the last couple weeks. It was a gourmet’s gala time all the time, to say the very least. One of the dishes we made was this special curry from my Mom…

Enjoy…

Ingredients:

1. White raddish (mooli) – 1 big one or a couple small ones

For gravy:

1. Coconut (Nariyal) – 1 cup grated
2. Rice grains – 2 to 3 tsps.
3. Whole red chilies – 2 to 3
4. Tamarind (Imli) juice – ¼ cup
5. Jaggery (Gud) – 1 tsp.
6. Oil – 1 tsp.
7. Salt to taste

For spluttering:

1. Mustard (Rai) seeds – 1 tsp.
2. Asafetida (Hing) – a pinch
3. Split black beans without the skin (Urad daal) – 1 tsp.
4. Fenugreek seeds (Methi daana) – 1 tsp.
5. Turmeric powder (Haldi) – ½ tsp.
6. Oil – 2 tsp.
7. Curry leaves – 2 to 3 (optional)

Procedure:

1. Wash, dry and cut raddish into 1 inch long pieces.
2. Heat a tsp of oil in a pan and roast the rice grains and whole chilies till rice grains turn slightly golden. Remove in a bowl and let it cool.
3. Add Coconut to the same pan and roast till flakes turn golden and add it to the rice grains and chilies kept aside.
4. Mix the roasted mixture with tamarind juice and jaggery. Grind into a fine paste.
5. Heat a spoon full of oil and add mustard seeds, a pinch of asafetida, split black beans, fenugreek seeds.
6. Once the ingredients splutter, add turmeric powder curry leaves and raddish pieces and sauté for a min or two.
7. Add some water and let the pieces cook for about 3 to 5 mins.
8. Once the pieces are tender, add coconut mixture.
9. Adjust salt and water and cook for another 8 to 10 mins or for about 2 boils.

Notes:

1. For making tamarind juice, soak a small-lemon-sized ball of tamarind in required amount of water, ¼ cup for this recipe, for about 10 mins. Remove the seeds and strings out once it is well soaked.
2. Vary the number of red chilies depending on your spice preferences and variety of chilies.
3. In case fresh curry leaves are hard to find in your part of the world, you can dry and store curry leaves whenever they are available. Simply wash the fresh leaves clean and dry them in sun. Store in a clean dry container either whole or powdered.
4. For spluttering, follow the order such that the ingredients are roasted evenly. Some items like mustard seeds taste bitter if over roasted, so add the next ingredients in time.

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