With a fantastic crunchy texture and mild or fiery, peppery taste, radishes are a rewarding crop with very early yields. With fast-growing roots, they thrive in the cool temperatures of spring and fall, and are quick and easy to cultivate. Learn how to grow radishes in containers in this guide. Read more now.
The post How to Plant and Grow Radishes in Containers appeared first on Gardener's Path.
ย Carrots and radish ,both are delicious and healthy vegetables .I am a huge fan of both these and can have it all round the year without a fuss .
To be honest,combination of radish and carrots is a very new thing for me.ย I use carrots in combination with many other veggies for making poriyal ,but never attempted to use with radish as I always felt that the smell and taste of radish will be over powering in the poriyal.
Radish always gets made into sambar ,popularly called as mullangi sambar or as mooli paratha . As I write this post ,I realized I haven't blogged Mullangi Sambar and am setting reminder to myself, that I must blog it very soon.ย
Well,now coming back to Carrot Radish curry,this was purely dear hubby's idea and as always I wasn't very convinced but he assured me that it will taste yummy . As I wasn't very comfortable with the combo,I told him to make this poriyal and that I would only taste it when it is done.ย As opposed to the usual diced chopping ,hubby grated the carrots and radish for making this delightful stir fry.
So ,this poriyal is made by him and photography is by me . The recipe that I am penning below is just as he told me what he did . When I was asked to taste after he prepared the curry, I was totally floored . It was a riot of flavor explosion. Subtle sweetness from the carrots and mild pungent flavor from the radish was a perfect match with the occasional crunch from the green peas . The garnish from fresh corriander is an added flavor booster . Do not compromise on the use of freshly chopped coriander ,it adds up to the taste to the Nth level. Pair it with any sambar or Vethakolambu or even have it as a plain salad.
Winter is slowly setting in and now is the best time to enjoy fresh and tender carrots, radish, cauliflower , fresh green peas .
Piping hot Gajar halwa, Aloo Gobhi sabji and fulkas will be an absolute treat to the taste buds on a chill winter night. Do check out all those recipes on my blog.ย
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I was recently watching the Megan and Harry series on Netflix. There was one particular part I actually liked. The friendsโ idea for the new year is to set a word. My instant reaction to that was wow,ย thatโs profound.ย Rather than having a resolution that you drop off after a few days,ย finding a word that is adding meaning to you in multiple ways sounded far better.
Guess what word I am choosingโฆafter a bit of thought! Imperfect that is my word. As we evolve this year I will share with you how we are taking it forward. For now,ย we are starting with imperfect produce. We have imperfect radishes that we are using to make this lesser-known South Indian style preparation.
Radishes or Raphanus sativus, come in long cylinder ones or small round varieties. They have red or white skin. Inside they can be white, variegated or watermelon colour. I choose the small round red varieties to make this dish. The skin is red here and the flesh white. To prep, these, wash them thoroughly especially if they are not in perfect shape. I use a toothbrush to get rid of the mud in the folds. remove the leaves (donโt discard make mullangi keerai poriyal) and trim the root. Now slice the radishes into wedges. Save a few radishes to make our much-loved Radish pear salad with tahini dresssing.
Red radishes: prep the radishes as per the notes above. These radishes are crunchy and have a slightly stronger peppery flavour than daikon. Thus goes nicely with the spices added. If you are looking for a low food map option make it with daikon as this has been tested.
Sambhar powder: the archetypal curry powder for anything South Indian is the Sambhar podi. It works for this one too imparting the classic mix of heat from the chillies,ย smokiness from the coriander seeds and complexity from the fenugreek.
Tamarind extract:ย a thick extract of tamarind is the souring agent in this puli mullangi. This along with the salt and the sambhar podi forms that thick sauce that coats the red radish wedges.
Tempering: spices most South Indian dishes start or layer on with a spice-infused oil. This is created by crackling mustard seeds, fenugreek seeds, curry leaves and red chillies in sesame seed oil.
Seasoning: to balance the flavours salt is needed. My mum swears by crystalline salt in anything she wants to keep for a while. This is not the pink rock salt but clusters of sea salt that are not powdered. The flavour this imparts minutely changes depending on the other minerals in it. For acutely trained tastebuds like hers, these are important.
The puli mullangi is kind of a spicy side dish. You could pair it with a South Indian thali meal. For a simpler platter, I would choose keerai molagutal and puli mullangi with cooked millet.
Fill up a wrap with some cooked beans, stir-fried kalonji rice and pieces for puli mullangi spicy filling wrapped burrito lunch on the go.
The puli mullangi will stay well in the refrigerator for up to a week. In freezer-safe containers, they stay well for up to 3 months. The radishes do go a bit limp but taste fantastic even upon thawing. Save in smaller portions so you thaw only what is needed.
This new year share with us what you think you will be doing. Stay subscribed to see how we are going with our word. Connect with us (instagram or facebook) as we plan to travel a bit more and share new locations and experiences with you.
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