Follow these steps for perfect results
Radish
julienned and steamed
Coconut Oil
Mustard Seeds
Cumin Seeds
Curry Leaves
Turmeric Powder
Fresh Coconut
grated
Green Chillies
Curry Leaves
Ginger
Salt
to taste
Sunflower Oil
Steam the julienned radish until tender.
Grind coconut, green chillies, curry leaves, ginger, and salt into a coarse paste.
Heat coconut oil in a heavy-bottomed pan.
Add mustard seeds and cumin seeds; let them crackle.
Add curry leaves.
Add the steamed radish and ground coconut mixture.
Stir well to combine.
Add turmeric powder and salt to taste.
Stir-fry for 3-4 minutes until well incorporated.
Serve warm.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Do not overcook the radish, as it will become mushy.
Adding a squeeze of lime juice at the end enhances the flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl garnished with fresh cilantro.
Serve as a side dish with rice and dal.
Serve as part of a Kerala Sadhya.
Serve with yogurt or raita.
Spicy chai complements the flavors.
Discover the story behind this recipe
Part of traditional Kerala cuisine, often served during festivals and celebrations.
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