Archive for the 'Radish Pods' Category

Thai-Inspired Coconut Soup with Podding Radishes and Tofu

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

This soup is made with a base paste and aromatic broth consisting of pureed lemongrass and galangal. This soup is really fantastic with the freshly soup base/paste (recipe below). The homemade base paste is a nice introduction to making homemade curries. If you’re short on time you can always omit the broth and base paste, substituting a store bought curry paste instead. You can also choose to add chopped galangal and lemongrass to the soup at the end, rather than making the broth.

Equipment needed: blender


Aromatic Broth:
1 3-inch piece of galangal cut into pieces
1 stalk of lemongrass (white and light green part only) cut into 2 inch pieces

Soup Base Paste:
1 large red onion or 3 shallots cut into even slices
5 cloves garlic, peeled
1 teteaspoon freshly ground black pepper
2-4 green Thai chilies (depending on heat preference)
1 teaspoon coriander powder
¼ teaspoon cumin powder
1/2 teaspoon freshly ground black pepper

1 tablespoon of oil
1 cup of tender young podding radishes (de-stemmed and cleaned)
2 cups of shredded cabbage
3 ½ cups of coconut milk
2 tablespoons of palm sugar
Approximately 2 cans of coconut milk (or 1 can of coconut cream with equal parts water)
1 package of medium tofu, drained and cut into cubes
Fresh Thai chilies (1-5 depending on taste)
Cilantro (garnish)

Prepare the aromatic broth,

1) Prepare the aromatic broth: coarsely chop the galangal and lemongrass and add to the blender with 2 cups of water. Puree until it comes together to a consistent puree and everything has been broken down. Pour the mixture into a sieve and squeeze out the liquid. Discard the course fibers and set liquid aside. Lightly rinse the blender and save for later use.

Make the paste,

1) In a large skillet on medium heat, add a couple tablespoons of oil and sliced onions or shallots. Fry for 10 minutes with a teaspoon of salt until they start to caramelize, stirring continuously to ensure the mixture does not burn.
2) Add garlic and whole green Thai chilies. Sauté the mixture for another five minutes. If the mixture starts to stick at the bottom of the pan, add a few tablespoons of water and scrape up anything that has stuck to the bottom of the pan.

3) Add ½ cup of water to the pan and scrape mixture into the blender. Add spices to the blender and puree to a smooth and even consistency. If the mixture is having a hard time coming together in a blender you can a few tablespoons of water to get it going. Add to a small bowl and set aside.

Make the soup!

1) Add oil to a medium-large stock pot on medium high heat and toss in the podding radishes. Lightly fry for 3-4 minutes with a ½ teaspoon of salt.

2) Add shredded cabbage and fry for another 3 minutes until the cabbage has wilted slightly.
3) Add ½ cup of the soup base paste/ or two tablespoons of storebought curry paste and stir to combine. Cook for another minute or two.
4) Add Coconut milk (or coconut cream+water) and palm sugar*. Stir to combine and then add the tofu. Simmer gently on medium heat for 4-5 minutes.

5) Lightly bruise the Thai chilies with the back of you chef’s knife, just to “awaken” the chilies and add the fresh chilies into the soup. Season to taste. Serve with rice and garnish with cilantro.

*You can use a heavy object such as a small hammer or meat tenderizer to breakdown stubborn palm sugar.

Akki Roti – Spicy Rice Flatbread With Dill and Podding Radishes

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

This rice-based flatbread is easy to assemble. The proportions of water will vary depending on humidity level and moisture content in the vegetable added. Start slow with the water, adding only enough to turn the dough into a firm “clay-like” dough. Fresh dill gives this rice roti an herby backdrop and cuts some of its denseness. To get the appropriate seasoning level, mix the dough first and then make a small test using a tablespoon of dough. Add additional salt accordingly. I made this batch with podding radishes that I ground in the food processor for a little, but the recipe works nicely without it as well.

This can be eaten be eaten plain as a breakfast food, like a savory pancake.  It can also be accompanied by curry or soup.


2 cups of rice flour
1 bunch of dill – frons mostly, minced
1/2 onion
1 jalapeno, minced
1 cup of podding radishes, coarsely chopped (preferably by a food processor) (optional)
1 teaspoon cumin seeds
½ cup dried coconut
¼ teaspoon asafetida (optional)
1 jalapeno, minced
1 1/2 teaspoons salt

1) Combine all ingredients with equal parts hot water until it becomes a stiff mass. Combine the mass into a dough. Halve the dough and halve the two pieces once more until you have 4 equal portions.

2) In a medium to large skillet (preferably cast iron) turn the pan onto medium heat. While the pan is still fairly cold add a tablespoon of oil and spread across the pan. Add one ball to the skillet and form into a 6 inch round. Poke about 4-5 indents into the dough and drizzle a small amount of oil into the crevices.

Increase to medium high heat. After 4 minutes take a peak under the roti and look for the edges starting to turn a light golden brown. If they are browning nicely, gently flip the roti with a spatula.

3) Sear for another 3-4 minute till lightly browned on the other side. Transfer to a cutting board. Let sit for 1-2 minutes – cut into slices and serve.

*Because the roti is molded onto the pan by hand, you will want to cool down before forming the next roti.

Radish Pods (Moongre ki Subzi)

Thursday, March 20th, 2008

From A Mad Tea Party blog. Thank you!

1/2 pound (250 g) fresh radish pods
1-2 potatoes
1 tablespoon grated ginger
5 garlic cloves, crushed
2 tomatoes, chopped
1-2 tablespoons oil
1 teaspoon cumin seeds
pinch of hing
1/2 teaspoon turmeric
1 1/2 teaspoon coriander powder
1 teaspoon red (cayenne) chilli powder
coriander leaves (cilantro) for garnish

Rinse the radish pods. Top and tail them. Snap into 1-1 1/2″ lengths. Peel and cube the potatoes.

Heat oil in a heavy bottomed pan. Add the cumin seeds followed by hing, then garlic and ginger. Once the garlic is fragrant add the chopped tomatoes. Stir and cook till the tomatoes turn to mush and the oil begins to surface. Add a pinch of salt if the mush starts to stick to the bottom of the pan. Add turmeric, coriander powder, and red chilli powder, in that order. Give a stir and let fry for a few seconds till the spices are cooked, taking care to not let the chillies burn. Add the prepared vegetables. Sprinkle salt and mix. Cover and cook till potatoes are tender, about 20 minutes.

About Radish Pods

Thursday, March 20th, 2008


The podding radish (Raphanus caudatus), or rattail radish as it is often referred to in the U.S., is a type of radish known for its edible seed pods rather than for its roots. The botanical name, Raphanus caudatus, literally means “radish with a tail,” describing the 3- to 12-inch tapered green or purple seed. It originates from the East Asia but has been around in our country since the mid 1800s.  It has however remained little know and is typically grown more as a garden curiosity than as a food crop.

The podding radish and its close relative the “regular” radish have had a long relationship with man. China is believed to be the country of origin, since truly wild forms have been found there. Middle Asia and India appear to be secondary centers where many different forms developed after the plant was introduced from China in prehistoric times. Third-century B.C. Greeks wrote of their radishes, and by 100 A.D. Roman writers described small and large types, mild and biting varieties, and round and long forms. A German botanist in 1544 reported radishes of 100 pounds. Radishes appear to be one of the first European crops introduced into the Americas, closely behind the arrival of Columbus. Podding radishes have no thickened root (radish).

The pods look like green beans and can be green, purple or both. They don’t need to be shelled, although if they are more mature and seem a little fibrous you should cut their thin extremities. The pods are soft but crisp and they can be eaten raw or cooked. When you bite into a raw pod you know you are eating a radish, yet the flavor is more delicate and refined. When cooked they lose pungency. You can chop the raw pods, or leave them whole, to use fresh in salads, or add them to a crudité platter, or just surround a bowl of dip with them at a summer gathering – because they are unusual, they are sure to arouse the curiosity of your guests. They may also be pickled in vinegar. They are superb in stir-fries, holding their texture well.