Radish Leaves Pachadi Recipe: A South Indian Delight
This flavorful and nutritious Radish Leaves Pachadi offers a unique twist to your usual side dishes. Packed with the earthy flavor of radish leaves and enhanced with spices like mustard seeds, urad dal, and curry leaves, this dish is perfect for pairing with rice or mixed vegetable sambar. The tangy tamarind and the subtle heat from green and dry red chilies make this pachadi a zesty and refreshing addition to your meal.
Ingredients:
Here’s what you need to create this vibrant and aromatic pachadi.
| Ingredient | Quantity |
|---|---|
| Radish leaves (chopped) | 2 cups |
| Tomato (chopped) | 1 |
| Dry red chilies | 10 |
| Green chilies (chopped) | 2 |
| Salt | To taste |
| Turmeric powder | 1 teaspoon |
| Oil | 2 tablespoons |
| Mustard seeds | 1 tablespoon |
| Black urad dal | 1 tablespoon |
| Fenugreek seeds | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | 5 leaves |
| Garlic (cloves) | 3 |
| Tamarind | 2 inches |
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 3.1 g |
| Carbohydrates | 16.2 g |
| Dietary Fiber | 5.4 g |
| Fat | 3.2 g |
| Sodium | 215 mg |
Instructions:
Step 1: Prepare the Ingredients
Start by preparing all your ingredients. Chop the radish leaves and tomato, and set them aside. Slice the green chilies and peel the garlic cloves. Soak the tamarind in a small bowl of water to extract its pulp.
Step 2: Temper the Spices
In a heavy-bottomed pan or kadhai, heat the oil over medium heat. Once the oil is hot, add the mustard seeds, black urad dal, and fenugreek seeds. Let them splutter for a few seconds. After about 10 seconds, add a pinch of asafoetida (hing) for an aromatic flavor.
Step 3: Add Chilies and Vegetables
Next, add the green chilies and dry red chilies to the pan. Sauté for about 15 seconds until the chilies release their fragrance. Then, add the chopped tomato, radish leaves, and garlic. Cook everything together for 3 to 5 minutes, stirring occasionally, until the leaves soften and the tomatoes start to break down. Set this mixture aside to cool completely.
Step 4: Grind the Pachadi
Once the mixture has cooled, transfer it to a mixer grinder. Add salt, turmeric powder, and the extracted tamarind pulp to the grinder. Blend everything into a smooth, thick paste. Take the pachadi out into a serving bowl.
Step 5: Prepare the Tadka (Tempering)
In a separate small pan, heat a little oil for tempering. Once the oil is hot, add a pinch of mustard seeds, black urad dal, fenugreek seeds, dry red chilies, and curry leaves. Let the ingredients cook for about 15 seconds, releasing their flavors.
Step 6: Combine and Serve
Pour this tempering over the ground pachadi. Mix well to combine all the flavors. Your Radish Leaves Pachadi is now ready to be served.
Serving Suggestions:
This Radish Leaves Pachadi pairs beautifully with mixed vegetable sambar and steaming hot rice for a traditional South Indian meal. It can also be enjoyed as a side with dosas or idlis.
Why You Should Try This Recipe:
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Healthy & Nutritious: Radish leaves are rich in vitamins A, C, and K, and are a great source of dietary fiber. This pachadi is low in calories, making it a perfect diabetic-friendly side dish.
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Packed with Flavor: The combination of tangy tamarind, earthy radish leaves, and aromatic spices makes this pachadi a flavorful addition to your meal.
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Easy & Quick: With a prep time of just 20 minutes and a total cooking time of 35 minutes, this recipe is a quick and simple way to enjoy the goodness of radish leaves.
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Vegan & Gluten-Free: This recipe is entirely plant-based, making it suitable for vegans. It is also gluten-free, so everyone can enjoy it without worries.
Tips for the Perfect Radish Leaves Pachadi:
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Adjust the Spices: Depending on your spice tolerance, you can increase or decrease the number of dry red chilies and green chilies.
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Add Extra Ingredients: For a richer flavor, try adding a handful of grated coconut to the grinder along with the radish leaves.
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Consistency: If you prefer a thinner consistency, you can add a little water while grinding the pachadi.
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Serving: This pachadi can be served as a dip or accompaniment for rice, sambar, chapati, or even parathas.
Enjoy this tangy and savory Radish Leaves Pachadi as part of your next South Indian meal! It’s simple, delicious, and full of vibrant flavors that will leave your taste buds craving more.
