Thursday, February 16, 2012

Thursday's Kitchen Cupboard... Radish Curry

I am trying to expand my culinary skills when it comes to radishes.  I was debating whether to plant radishes in the spring because I'm getting a bit tired of them in salads.  So this week I decided to try cooking radishes in a different way- radish curry.

Here's the original recipe, my changes are in italics.

Radish Curry
A bunch of red radish – contains 6 to 8 radishes.
Onion- one small, sliced.
Garlic- 2 or 3 small cloves crushed
Green chilis – 8 small, crushed (I didn't have green chilies, but I have a ton of dried cayenne peppers.  I used 1 crushed cayenne and I do not recommend it unless you like really spicy.)
Turmeric powder- a pinch.
Oil for saute
Mustard seeds – a pinch
Curry leaves- a sprig (I used curry powder)
Salt to taste
The leaves: Roll all the leaves together and slice into long shreds. (I used about half of the leaves.)

Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use them in the dish.  In a pan, add some oil. When it is hot, add the mustard seeds.  When the mustard seeds splutter, add curry leaves and onions. Next time I make this I will add radishes at the beginning because it took awhile for my radishes soften and the onions ended up burnt.  Saute for 3-5 mins until edges of the onions turn slightly brown. Add the crushed garlic and chilis, and turmeric powder. Saute for about a minute or even less.  Add the radishes, mix well and add salt. Cook covered for about 3-4 mins.  Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy.  After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes. For best results, serve right off the stove.

I liked the taste and texture of cooked radishes, although a bit less spicy would be my preference.  I also liked that this recipe included using the leaves too.  I never knew radish leaves could be sauteed.  I'm thinking that radishes are going to make the spring planting cut.

If you want to peak into other kitchens and see what others are cooking, head over to Thursday’s Kitchen Cupboard at the Gardener of Eden.


  1. I've made curries using Daikon (or Mouli as it is in Hindi) but never using red radishes or the leaves. I have a nice tub of them awaiting harvest - and now i have something to do with them. Thankyou!

    1. I hope you enjoy curried radishes! I've used daikons a few times in recipes and I would think they would be somewhat similar to red radishes when cooked.

  2. This is a very interesting recipe. I have only made curries with meat. I just may plant some radishes this spring and give this a try.

    Thanks for sharing and joining in!

    1. This was my first radish curry ever. You could always add some meat to the recipe to make it more filling.

  3. Your radishes look so wonderful. Did you crow them under any protection? How did you handle the slugs and snails eating the leaves?

    1. I have row covers, but due to our extremely mild winter I only covered them about 5 nights. I also didn't have a lot of pest problems in the winter compared to the spring and summer. There was some leaf nibbling, but nothing too bad.

  4. This sounds really good. I will eat raw radishes but honestly don't really like them. My mother loves them so I grow them for her. This spring I may save a few to try this!

  5. Hi - thanks for following my blog :)

    This is a really interesting recipe. I've been using tiny radish leaves in my salads - I prefer them to the roots!

    I hope you don't mind - I'm putting a link to this post in this month's Salad Days round up post. Salad recipes always come in handy!