Radish Leaf Masiyal (Radish leaves in Tangy Sauce)

Radish Leaf Masiyal (Radish leaves in Tangy Sauce)

There is something magical about growing your own produce and cooking yummy food with it. This year we decided to grow from seeds rather than buy pots of plants that are about to bear veggies. While most of the seed packets were misplaced, we managed to find radish and sowed it. We were lucky and it has grown in abundance. Looking at the reddish-pinkish bulbs made me so happy and first thing that had to be done was radish raita. The green leaves on top looked so nice and fresh and I knew it was organic because we were the ones who grew it. I did not want to waste the lovely leaves which I am sure like most green leafy vegetables has a whole host of goodness. My grandmother confirmed that these leaves can be consumed and gave me this recipe. It is a must try…

Couple of handful of radish leaves, washed and chopped

1 teaspoon mustard seeds
1 tablespoon channa dal
1 teaspoon urd dal
2-3 dry red chillies
2 green chillies, chopped
¾ - 1 teaspoon tamarind paste
2 teaspoon sambar powder
Turmeric powder
Asafoetida
Salt to taste
Cooking oil

Heat some oil and add the mustard seeds, red chillies, urd dal and channa dal

Once the seeds splutter, add the radish leaves and green chillies. Also add the turmeric powder and asafoetida and sauté until leaves wilt

Add the tamarind paste and water and cook until all raw smell goes and leaves are done and then add sambar powder and simmer until raw smell goes

Serve with rice, upma or pongal