Radish Rasam

Mullangi Kattu.

Radish / Mooli is peel and chopped up. Moong dal is pressure cooked along with radish or separately boiled in water till cooked. The rasam is spiced up with ginger and green chiles and finally tempered with garlic and spices. Serve radish rasam with steamed rice and a squeeze of lemon.
Makes: around 2 Cups of Radish Rasam.

Ingredients:

Radish 1 Small
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Ghee 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the radish into small pieces (around 1 Cup).
Wash the moong dal with fresh water and keep aside.
Peel and mince the ginger.
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic cloves.

Bring to boil a cup and half of water, add moong dal.
Boil till moong dal is just soft but whole.
Bring another cup of water in a pot, add chopped radish and salt.
Boil till radish is just cooked and soft but not mushy.

Combine the ingredients of both pots, add half a cup of water, green chiles, ginger, turmeric powder and salt.
Boil till moong dal disintegrates and radish is cooked well.

Heat ghee in a pan, add garlic and fry briefly.
Add all the talimpu ingredients in order and let the cumin seeds change color.
Remove the tempering from heat and add to the rasam pot.
Mix well and serve radish rasam with steamed rice.
Notes: Make sure radish is cooked well.

Suggestions: If radish is not cooked properly, boil the rasam on low heat till done. Adjust the consistency of the rasam with water.
Variations: Add a big splash of lemon juice just before serving if desired.
Other Names: Radish Rasam, Mullangi Kattu, Mooli Rasam.

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Pickled Daikon

Pickled Daikon.

Daikon is pickled just like carrots are. Like carrots, daikon is cut into strips or chips and soaked in lemon juice till they mature. Lemon juice can be substituted for rice vinegar. Pickled radish is generally eaten with biryani or with rice mixed with some sort of dal / dhal.
Makes: around 1 1/2 Cups of Pickled Daikon.

Ingredients:

Daikon 1/4 Medium
Lemons 4
Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the white radish.
Chop the white radish into thick circles.
If the radish is too big, you can chop them further into semi circles.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in sliced daikon.
Cover and let the daikon sit for a day or two to mature.
Serve pickled daikon as an accompaniment to biryani, dal rice, yogurt rice etc..
Notes: Make sure to soak the daikon completely in lemon juice or vinegar.

Suggestions: Make sure the jar is clean and dry for the pickle to last longer.
Variations: Beetroot can be pickled as well.
Other Names: White Radish in Lemon Juice, Pickled Daikon, Mooli in Lime Juice.

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