Radish (Mooli) Upkari

After the radish-top soup, I decided to make this dry curry from the radish and the left over leaves. I make this upkari quite often. Besides it is also very tasty, healthy and  easy to prepare   It tastes specially good with chapattis.

Ingredients:

Radish with leaves	7-8
Onion (chopped)	1 large
Mustard seeds	1 tsp
Oil	2 -3 tsps
Fresh green or red chilies (split)	2
Salt	As per taste
Turmeric powder	½ tsp
For Garnish
Freshly Grated coconut (optional)	1 tbsp
Coriander leaves (chopped)	1 tbsp

Method:

1. Separate the radish from its leaves. Wash them thoroughly in water. Chop the leaves finely and keep aside.
2. Scrape and grate the radish. Sprinkle salt on it and keep it aside for about 10-15 minutes. Then squeeze out all the water from the grated radish. (Do not throw away this water as it can be used for making soup) Preserve the squeezed out water in the freezer if you are making the soup a few days later.
3. Heat a pan with the oil. Add to it mustard seeds and when it starts spluttering, add the chopped onions and chilies. Stir for a while till the onions are slightly browned.
4. Add turmeric and the grated radish (from which all the water has been squeezed out). Stir well on a low flame.
5. Next add the finely chopped radish leaves and mix well.
6. Add more salt only if necessary (as the same has been added before).
7. Do not add any water - but if it starts sticking at the bottom, sprinkle a little water on top. Keep stirring (for about 5-7 mins) till the green leaves wilt and is cooked. Remove from flame.
8. Garnish with freshly grated coconut and chopped coriander leaves.

Note:

• You can also make this dish without the radish leaves.
• One tsp of lime juice when added to the "upkari" enhances its taste.

       

Radish-Top ( Radish leaves) Soup

Radish or “Mooli” or “Moolangi” as it is known in India is not liked by many because of  its slightly pungent taste. Moreover, the leaves of the radish are generally discarded which I feel is a waste of fresh greens.
I have also observed that the radishes sold in  the markets are generally without its leaves (at least in the southern part of India). Since I make soup out of it, I actually go hunting for it. Everybody in my family simply loves this healthy soup. Its very refreshing during the hot summers or even during the cold season.

This reminds me of an incident in Bangalore sometime back (before the super market days). I used to buy vegetables from the local cart vendor who comes regularly. One fine day, I noticed that he had fresh radishes but without its top (leaves). When I told him that I need the radish leaves too, he said he will bring it the next day.

So, early next morning, he gave a loud call as usual and signaled frantically. So I went down to have a look and he happily showed me a gunny bag full of radish leaves!! I told him that I need only a little for making soup & “subji” (curry).  He looked shocked to hear that I actually eat this! He told me that I can take the whole bag and he will not charge me a penny!! Now it was my turn to get shocked! Imagine carrying a gunny bag full of radish leaves !! Apparently he gives it away to feed the “Bakris” (goats) and “Gayis” (cows) as he put it. I took a small bunch from the lot.  This goes to show how popular the radish leaves are in this part of the world !

This soup is crunchy and tastes good with just a few ingredients (onions, butter and pepper) but I have added a few spices to make it spicier. Ofcourse, you can try your own version.

Ingredients:

Radish-Top (Fresh green leaves & stems only)	2 (leaves from 2 radishes)
Onions (chopped)	1 medium
Butter or ghee (clarified butter)	1-2 tsps
Pepper	1 tsp
Salt	As per taste
Cumin (jeera) powder	1 tsp
Tomato puree	1 tbsp
White vinegar or lime juice	1-2 tsps
Water	3 cups
Croutons	½ a cup

Method:

1. Wash the radish tops (leaves and stems) in water. Chop them finely and keep aside.
2. Heat a saucepan with ghee or butter. Add to it the chopped onions. Fry till they are translucent.
3. Add the chopped radish tops and fry till they are wilted. Add salt, pepper, jeera powder, vinegar and tomato puree. Stir well for a few minutes.
4. Add water and allow it to boil and cook for about 5-7 minutes or till done. Remove from flame.
5. Serve hot with croutons.

Serves: 2

For the Croutons: Take one or two slices of bread. Apply butter on each slice. Cut them into cubes and spread it on a greased baking tray and bake in a hot oven (250 degrees C) for 5 mins or till they turn golden brown.

This is a healthier way of making croutons than deep frying them. If these croutons are to be used later, then store it in an air-tight container

Note:

• For the cold season a spicier version can be made by adding cinnamon, nutmeg and cloves and a little more pepper.
• Tomato ketchup can be used instead of tomato puree.