Saturday, September 20, 2008

Radish Greens Thoran with Fresh Coconut

Radish Leaves Thoran
Radish Greens Thoran with  Fresh Coconut is another ingenious dish from my mother's repertoire! Most people just twist off the greens from radishes and toss them into the rubbish/compost bin. The greens from radishes may look a bit forbidding; but cooking tames and renders them absolutely mild and delicious. Amma would often add a little (or a lot depending on the amount of the leaves) grated radishes to augment the quantity of the greens which shrink considerably upon cooking. If there is a sufficient quantity of greens, radishes need not be added.

Another lovely addition is cooked toor/chana dal; dal should be just tender and not mushy. 

For a delicious taste, coarsely grind the coconut with a pinch of cumin seeds and a dried red chile before adding to the thoran.
Radish Leaves Thoran


2 Daikon Radishes (Mooli) with greens or 1 big bunch any radish with greens
Salt to taste
1 pinch Turmeric
2 to 4 Tbsp Grated Coconut, Fresh or Frozen


1 tsp Oil
1/2 tsp Brown Mustard Seeds
1 Tbsp Urad Dal
1 Dry Red Chili


Pick over the radish greens to remove weeds and yellowed leaves. Wash the radishes and their greens well in several changes of fresh water. Drain well. Trim off any fibrous root ends. Finely chop the greens and grate the radishes.

Prepare the thalippu: Heat the oil in a wok or skillet and add the mustard, red chili and urad dal.

When the mustard finishes dancing and popping and the dal is pinkish, add the chopped and grated veggies, salt and turmeric.

Stir well and cook covered stirring often - about 10 to 15 minutes.

Mix in the coconut and stir cook until hot and a little dry - about 2 or 3 minutes.

Serve hot with rice/roti, dal and or other accompaniments. Tastes great rolled up in a buttered roti (whole wheat tortilla).


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