Radish Leaves Pachadi Recipe
Radish Leaves Pachadi is a flavorful and nutritious South Indian chutney, made with the goodness of radish greens and a blend of aromatic spices. This dish, known for its tangy, spicy, and slightly crunchy texture, makes a perfect side dish to accompany dosas or rice. It is not only delicious but also diabetic-friendly, making it a great option for a healthy meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli Ke Patte (Radish Greens) | 2 cups (chopped) |
| Tomato | 1 (chopped) |
| Dry Red Chillies | 10 (adjust as per taste) |
| Green Chillies | 2 (split) |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Asafoetida (Hing) | 1 teaspoon |
| Curry Leaves | 5 leaves |
| Garlic | 3 cloves |
| Tamarind | 2-inch piece |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Servings:
4
Cuisine:
South Indian
Course:
Side Dish
Diet:
Diabetic Friendly
Instructions
-
Prepare the Ingredients:
Begin by gathering all the necessary ingredients. Chop the radish greens and tomato, and set aside the spices and seasonings. -
Cooking the Radish Greens:
Heat 2 tablespoons of sunflower oil in a pan. Add half of the mustard seeds, urad dal, and fenugreek seeds to the hot oil. When they start spluttering, add the asafoetida (hing).
Next, add the green chillies and dry red chillies to the pan, frying them for a few seconds until fragrant. Add the chopped tomatoes and radish greens along with the garlic cloves, and cook the mixture until the raw smell of the greens disappears and the tomatoes turn mushy. Once done, remove from heat and allow to cool. -
Prepare the Tadka:
In a separate pan, heat a little oil. Add the remaining mustard seeds, urad dal, fenugreek seeds, a single dry red chilli, and curry leaves. Let the tadka (tempering) splutter, then turn off the flame and set it aside. -
Grind the Chutney:
Once the radish greens and tomato mixture has cooled down, transfer it to a blender. Add salt, turmeric powder, and tamarind to the jar. Grind the mixture into a coarse chutney, adding water if needed to adjust the consistency. -
Final Touch:
Pour the prepared tadka (tempering) over the chutney and stir gently to combine. The crunch from the urad dal will give the chutney a delightful texture when freshly added. -
Serve:
Serve this healthy and flavorful Radish Leaves Pachadi as a side dish with dosa or any other South Indian main course. Enjoy its tangy and spicy taste, paired with the richness of the spices.
This Radish Leaves Pachadi recipe is an excellent addition to your meal, offering both a burst of flavor and numerous health benefits. It pairs perfectly with dosas, rice, or even as an accompaniment to your favorite South Indian snacks. It’s a great way to use radish greens, which are often overlooked but are packed with nutrients and flavor!
