I detest radish! It’s bitter, pungent and according to me serves no purpose in the culinary world. The Japanese use a lot of radish in their cuisine, and I always wondered what they do to it to make that pungent and mouth twisting bitter taste, disappear ?! Even after tasting that kind of radish, I could still not lift a piece of raw radish from a salad! Until – this lady made me taste her concoction.
made with raw radish, mustard, peanuts and spices
She heard us cribbing about what to do with the sacks and sacks of radish that our farm in Mahabaleshwar threw up this season. She waltzed into my kitchen and waltzed out 10 minutes later with the radish looking .. um! .. radically changed !
I tentatively put a spoon in my mouth, (i give everything a try once!) and I think my eyebrows shot into my hair and came down only after I had excitedly lifted a second mouthful into my now salivating mouth.
The salad uses the radish leaves as well. Since I do not (sorry – did not!) like radish, I had never bothered to handle one whilst cooking. When I picked it up for this recipe, I went all gung – ho and tried to pry out some leaves, only to howl in pain. I learnt that radish leaves, the ones that are on the verge of drying up – have thorns. Gentle ones but they exist. As since this is an essential part of the recipe, you will have to find the more softer leaves with no thorns. Once you taste this salad I can guarantee, you will run to the market, and buy radishes to make this salad more often.
Do give it a try, and send me pics!!
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Cheers and Ciao!
PS: you can see the video of the making of this salad here
- 1 Cup Radish chopped into small cubes
- 5/6 Leaves from the radish, chopped fine
- 1 Tbspn Mustard Oil
- 1 1/2 tspn red chilly powder
- 1 tspn salt
- 1 tspn Asafoetida (hing)
- 1/4 Cup Peanuts roasted and coarsely crushed
- Mix all the ingredients, one by one.
- Mix and toss so that all the ingredients incorporate together.
- Serve chilled.
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