This is a light side dish which is enjoyed with rice and curry or dal. It is just steamed for a few minutes till tender and then tempered with mustard, dried red chillies and curry leaves. I love to eat this with boiled rice and sambar.
I prefer to use small or medium size white radishes for this dish as they have strong flavour unlike the chinese lobok which are usually very huge and lacking in flavour.
Ingredients:
White radish – 1 medium size
Fresh coconut finely grated – 1/4 cup
Mustard seeds – 1/4 tsp
Curry leaves – 4 or 5
Dried red chilly – 1 small
Canola oil – 1 tsp
Green chilly – 1 small
Salt to taste
Method:
1. Peel, wash and cut the radish into small pieces. Add a little salt, slit green chilly, then cover and steam it with just a teaspoon of water in a sauce pan till it is tender.
2. Grate finely or coarsely grind the fresh coconut and add it to the steamed radish and on low heat turn it over a bit just to coat all the pieces with the fresh coconut. Do not cook anymore.
3. For tempering heat the canola oil in a small sauce pan. Break the dried red chilly into two pieces and add it to the oil followed by mustard seeds. When they begin to splutter add the fresh curry leaves. Switch off the stove and pour the tempering over the steamed radish.
4. Turn over, adjust the salt and enjoy with rice and curry.
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