Carrots and radish ,both are delicious and healthy vegetables .I am a huge fan of both these and can have it all round the year without a fuss .
To be honest,combination of radish and carrots is a very new thing for me. I use carrots in combination with many other veggies for making poriyal ,but never attempted to use with radish as I always felt that the smell and taste of radish will be over powering in the poriyal.
Radish always gets made into sambar ,popularly called as mullangi sambar or as mooli paratha . As I write this post ,I realized I haven't blogged Mullangi Sambar and am setting reminder to myself, that I must blog it very soon.
Well,now coming back to Carrot Radish curry,this was purely dear hubby's idea and as always I wasn't very convinced but he assured me that it will taste yummy . As I wasn't very comfortable with the combo,I told him to make this poriyal and that I would only taste it when it is done. As opposed to the usual diced chopping ,hubby grated the carrots and radish for making this delightful stir fry.
So ,this poriyal is made by him and photography is by me . The recipe that I am penning below is just as he told me what he did . When I was asked to taste after he prepared the curry, I was totally floored . It was a riot of flavor explosion. Subtle sweetness from the carrots and mild pungent flavor from the radish was a perfect match with the occasional crunch from the green peas . The garnish from fresh corriander is an added flavor booster . Do not compromise on the use of freshly chopped coriander ,it adds up to the taste to the Nth level. Pair it with any sambar or Vethakolambu or even have it as a plain salad.
Winter is slowly setting in and now is the best time to enjoy fresh and tender carrots, radish, cauliflower , fresh green peas .
Piping hot Gajar halwa, Aloo Gobhi sabji and fulkas will be an absolute treat to the taste buds on a chill winter night. Do check out all those recipes on my blog.
Check out the Winter Special Veg Hariyali video on my You tube channel .
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Cooking Time - 20 mins
Complexity - simple
Serves - 3 to 4
2 medium sized radish grated
2 medium sized carrots grated
Handful of green peas
1 medium onion chopped
2 to 3 green chillies chopped
2 tsp oil
Mustard seeds + curry leaves
Pinch of asafoetida
Salt as needed
Fresh corriander
Method
- Squeeze out the water from the grated radish . After grating the carrots and radish don't let the vegetables sit for a long time,else they will become soggy.
- In a thick bottomed kadai,heat oil and crackle the mustard seeds, curry leaves, green chillies .
- Saute the onions until transparent .
- Stir in the carrots, radish and green peas and season with salt.
- Mix well and cook covered for 4 to 5 mins until the radish and carrots are well cooked .
- Garnish with fresh corriander and serve hot.
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We love this gajar mooli sabji (as cubed pieces), esp in winters. must try the grated version soon - Kalyani
ReplyDeleteOh ,this was my first encounter with Gajar and mooli paired up in a curry :-)
DeleteIt definitely is a strange combination, carrot and radish, especially cooked. These days I find that radishes are not as pungent as before. Definitely worth trying out your hubby's carrot radish stir fry recipe.
ReplyDeleteLikewise,my inhibition was also broken when I tasted thisb..at times such strange combinations make a good pair. The naati variety of moolis have a very strong pungent flavor in India and the mooli leaves are also tad more bitter than the regular ones .
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