Another one of my favourite radish recipe is a South Asian curry known as Mooli Methi Salan (Radish Fenugreek Curry). Mooli Methi curry is traditionally made with fresh with fresh fenugreek. Fenugreek is an acquired taste, I really like it and am actually growing some in the garden. Its really hard to describe the flavour of fenugreek, its pungent and has bitter undertones. Anyway, I would have made this spicy curry dish, but I wanted something a little lighter, yet comforting and ended up making a savoury rice. In place of the fresh fenugreek I’ve used dried fenugreek also known as kasoori; kesuri methi. You can find dried fenugreek, (as well as cassia bark and black cardamon) at most South Asian grocers, and even in some of the larger supermarkets, but if you can't find any you can substitute it with another green leaf, though the flavour won't be the same.
This savoury Radish and Fenugreek rice dish turned out to be quite flavourful. I had under estimated the heat of the fresh green chilli finding the seeds a little intense, so you may want to use only one, rather than two as well as remove the fiery seeds.
Radish and Fenugreek Rice
2 tablespoons vegetable oil (or butter)
I medium onion, finely sliced
Optional: Cassia bark*
Optional: Black Cardamon*
1 ½ teaspoon mixture of cloves, cumin, coriander and black peppercorns*
1 -2 green chillies, sliced
1 teaspoon salt or to taste
185g or1 cup of Basmati rice, washed and drained
450ml or 2 cups water
Optional: 2 – 3 tablespoons dried fenugreek leaves
250g radishes, whole or chopped in half if you wish
Heat oil in a pan with a tight fitting lid. Add the onion and all the spices and cook until the the onion is meltingly soft. Stir in the rice and the fenugreek leaves, dry fry for a couple of minutes, before pouring in the water. Bring to the boil, turn the heat down and add in the radishes, do not stir in as they will overcook.