Radish salad

On a blistering summer’s day as today (temperature expected to reach their highest for the year!!) thought it would make sense to have a radish salad for lunch.  Radishes are a naturally cooling food and their pungent flavor is highly regarded in eastern medicine for the ability to decrease excess heat in the body that can build up during the warmer months.  Something I wasn’t aware of was that radishes are supposed to increase one’s appetite and therefore normally eaten at the end of a meal in Eastern cultures.

Radish salad

What do I need to make it?

  • 1 large white radish cut into small pieces
  • 1 green chilli chopped finely
  • Handful of chopped coriander leaves
  • Handful of chopped basil leaves
  • Juice of half a lime
  • Salt & pepper to taste – I used an Indian onion salad seasoning instead

How do I make it?

Put the cut radish in a bowl and add the other ingredients.   Give it a good mix and serve at your next summer barbecue.

Two for the price of one

The advantage of growing our own vegetables is that we get to use a wide variety of leaves either in our salads or in our daily meals.   Today I cut a whole bunch of radish leaves to make a family favourite.  I’ve always loved sauteed radish leaves as a child and have introduced Shiv to this tasty dish after we started growing our own vegetables and he has developed a fondness for it too.

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What do I need to make it?

  • 1 bunch of radish leaves
  • 1 small onion
  • 3 green chilies
  • 2 cloves of garlic
  • 1/2 cup freshly grated coconut
  • 1/2 tsp mustard seeds
  • 1 tsp split pigeon peas (channa dahl)
  • 1/4 tsp turmeric powder
  • A few curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

How much will I make?

Serves 4-6 as a side dish

How do I make it?

Wash and chop the radish leaves finely.  Make a coarse paste with the onion, chilies and garlic.  Heat pan and add coconut oil, once hot add the mustard seeds.  When the mustard seeds start to splutter add the pigeon peas and curry leaves and stir till the peas change colour.  Add the paste and saute till the raw smell disappears.  Add the finely chopped radish leaves and season with salt.  Saute for a minute or two and then add turmeric powder and about half a cup of water.   Continue cooking till the water evaporates and then garnish with freshly grated coconut before turning off the heat.

The same recipe can be used for french bean leaves, pumpkin leaves and tender cabbage leaves.