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Namaskar Welcome to nishamadhulika.com
We often keep bringing radish for making salad.
We use radish and dump the leaves.
If leaves are green and soft then these can be used for making sabzi.
Moong dal radish leaves bhajiya, eggplant with radish leaves are two of the most tempting sabzis prepared from radish leaves.
The recipe of these two sabzis can be viewed on my website nishamadhulika.com
But today we will make kadhi from radish leaves.
Let’s see what all ingredients are required for making kadhi with radish leaves.
Radish leaves - 300 grams
Separate out the soft leaves, remove stalk, wash twice thoroughly and place in sieve so that water drains out completely.
Curd - 1.5 cup (whisked)
Gram flour - ¾ cup (100 grams)
Oil - 2 tbsp
Green coriander - 2-3 tbsp
Green chilly - 2 (finely chopped)
Ginger - 1 tsp (paste)
Asafoetida - 1 pinch
Cumin seeds - ½ tsp
Turmeric powder - ½ tsp
Red chilly powder - ½ tsp
Salt - 1.5 tsp (as per taste)
For making kadhi we will chop the leaves first.
Make a bunch.
You can use a knife and board or chopping board or which ever is easy.
Now we will add tadka into it.
Take a big utensil for making kadhi.
Add half the amount of oil, asafoetida and cumin seeds in the pan.
Add half the amount of oil, asafoetida and cumin seeds in the pan.
If you wish not adding ginger paste then simply avoid it.
Now add radish leaves in the pan.
Add 1.5 cups of water.
Cover and cook on medium flame until radish leaves become tender.
Check after every 3-4 minute.
Meanwhile prepare batter of gram flour and curd.
Take out gram flour in a bowl.
Add little amount of crud and stir until all lumps get dissolved.
We have added 1.5 cup of water in radish leaves and we will add 4 cups more.
We have added 2 cups in the batter and add 2 cups directly while making kadhi.
Check the leaves.
It took 15 minutes for leaves to get tender.
Now add gram flour batter and stir constantly.
Add 2 cups more.
Add turmeric powder and half the amount of red chilly powder.
Curd to be used for making kadhi should be tarty in taste.
Keep the curd out of refrigerator one day prior of making kadhi, this will make curd tarty.
If you have fresh curd then; add 1-2 tsp lemon juice into the kadhi.
Kadhi has started boiling add salt into it.
Cook for 10 minutes on low flame.
Keep stirring after every 1-2 minutes so that it doesn’t stick to the bottom.
We have cooked kadhi on low flame for 10-12 minutes after it has boiled for once.
Kadhi is now ready; take it off flame.
For more taste add asafoetida and cumin seeds tadka from the top.
Preheat pan and add oil into it.
Mix green coriander in the kadhi.
When oil gets hot add cumin seeds
Turn off the gas.
Add asafoetida and red chilly powder as well.
Add this tadka into kadhi.
Mouth drooling radish leaves kadhi is ready.
This much quantity can be served to 4-5 family members.
Serve radish leaves kadhi with chapatti, parantha or naan.
Try making this recipe at your home and share your experiences with us.
See you again at nishamadhulika.com