{"id":27,"date":"2005-05-26T13:51:00","date_gmt":"2005-05-26T18:51:00","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=27"},"modified":"2008-04-06T20:20:27","modified_gmt":"2008-04-07T03:20:27","slug":"ravish-the-radish","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/05\/26\/ravish-the-radish\/","title":{"rendered":"Ravish the Radish ~ Radish Curry"},"content":{"rendered":"<p>Fresh radishes that we get here in spring time are the best. They make a colorful curry-salad, has a bit of crunch and lots of flavor and when served with chapatis, makes a satisfying light lunch. <\/p>\n<p><strong>Recipe:<\/strong><\/p>\n<blockquote><p>Fresh Radishes 15 to 20<br \/>\nRed pepper flakes 1 tsp<br \/>\nSalt and turmeric each 1\/4 tsp<br \/>\nFor <i>popu or tadka<\/i>: 1 tsp each mustard seeds, cumin, minced garlic &#038; curry leaves<\/p><\/blockquote>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/redradishcurry\/redradish.jpg\" alt=\"Radish - Bite sized pieces\" \/><img decoding=\"async\" src=\"\/mahanandi\/images\/redradishcurry\/redradish2.jpg\" alt=\"Radish Saute\" \/><\/center><\/p>\n<p>Preparation is very simple. First, scrub and wash the radishes, remove the damaged ones. It&#8217;s not necessary to peel if they are fresh. Dice or slice them into bite-sized pieces.<\/p>\n<p>In a pan, add 1 tsp of oil, do the <i>popu<\/i>, add the radishes, saute them for few minutes. Add salt and red pepper flakes, cover and cook them for few seconds. Don&#8217;t over cook them, they will turn into soggy tasteless bits. They taste better when they are served hot. You can prepare this curry while making chapatis. All it takes is 5 minutes, that&#8217;s it.<\/p>\n<p>It is difficult to muster much enthusiasm for radishes, I know. But they are rich source of vitamin C and look colorful when cooked. Hold your nose and munch them for your health. That&#8217;s the way I eat my radishes.<\/p>\n<p><img decoding=\"async\" src=\"\/mahanandi\/images\/redradishcurry\/redradish3.jpg\" alt=\"Red radish curry with chapatis\" \/><!--37da8c3e11377d7717a0c6f01fabc7f4--><!--84dc72509b5890b39745287959b9383e--><!--016b3a9becc1296d64a35f2f1a77a0bb--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fresh radishes that we get here in spring time are the best. They make a colorful curry-salad, has a bit of crunch and lots of flavor and when served with chapatis, makes a satisfying light lunch. Recipe: Fresh Radishes 15 to 20 Red pepper flakes 1 tsp Salt and turmeric each 1\/4 tsp For popu [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,2],"tags":[],"class_list":["post-27","post","type-post","status-publish","format-standard","hentry","category-radish","category-vegetables"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/27\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}