Radish tamarind curry is a lip-smacking, yummy, tangy and easy curry. This dish is my SIL’s recipe. I made this almost every week during my pregnancy, but I added extra tamarind to make it tangier to appease my tastebuds, those days 😋 Even today, I made it tangy as I started loving it this way. You shall easily customize this recipe as you wish. See notes section for options.
Radish tamarind curry
Prep time
Cook time
Total time
Serves: 4
Ingredients
To Temper:
- Sesame oil - 6 tsp or as required
- Mustard seeds - ⅛ tsp
- Urad dal - ¼ tsp
- Fenugreek seeds - 10
- Asafoetida - ⅛ tsp
- Curry leaves - Few
Star ingredient:
- Radish - 2 white or 1 bunch pink radish
Other ingredients:
- Onion - 1
- Tomato - 1
Tamarind extract:
- Tamarind - Medium Lemon size
- Water - 1 cup
Spices:
- Turmeric powder - ⅛ tsp
- Sambar powder - 2 tsp
- Salt - 1 heaped tsp or as required
Add on:
- Jaggery - 1 tsp
Instructions
- Soak a small lemon sized tamarind in 1 cup of hot water for 10 to 15 mins. Once it is warm, rinse it well with fingers until it disperses well. Strain the tamarind extract through your fingers and throw away the pulp and seeds.
- Wash, cut out the edges and chop radish to bite sized pieces. For white radish, peel the skin before chopping.
- Chop onion and tomato to small pieces and keep ready.
- In a hot pan, add 2 tsp sesame oil. Once hot, add chopped radish and fry in low-medium flame just for 1 minute.
- Then immediately add 1 chopped onion + 1 tomato. No need to fry onion and tomato.
- Just add water(till radish immerses) + big pinch of turmeric powder + 1 or 2 tsp sambar powder + 1 tsp salt and cook covered for 10 mins in medium flame.
- Add tamarind extract and again let it boil in open pan for 10 mins or until thickened. In the last minute, add a piece of jaggery and mix well.
- In a separate pan, add 4 tsp sesame oil. Once hot, add ⅛ tsp mustard seeds.
- Once spluttered, add ¼ tsp urad dal.
- Once it starts to change color, add 10 fenugreek seeds and few curry leaves.
- Once the sizzling reduces, add ⅛ tsp asafoetida and give a quick mix.
- Transfer the cooked tamarind contents to the tempered pan and sauté well for a minute.
- That’s it. Serve this curry with hot rice. You shall cook in the pan until it thickens well and serve as side dish for rice too. Final consistency is your choice.
Notes
1.Quantity of tamarind can be increased as per the tanginess u prefer. You shall decrease tamarind to make it subtle.
2.You shall also add green capsicum along with radish. Capsicum tastes best in this dish.
3.You shall dry fry ½ cup cowpeas/thattai payaru and pressure cook for 3 to 4 whistles, drain the water and add the cooked cowpeas along with tamarind extract to make cowpeas radish curry. This will increase the protein content of this dish.
4.Jaggery is optional but when added, it balances and indeed elevates the taste.
2.You shall also add green capsicum along with radish. Capsicum tastes best in this dish.
3.You shall dry fry ½ cup cowpeas/thattai payaru and pressure cook for 3 to 4 whistles, drain the water and add the cooked cowpeas along with tamarind extract to make cowpeas radish curry. This will increase the protein content of this dish.
4.Jaggery is optional but when added, it balances and indeed elevates the taste.
This is super quick recipe as we don’t sauté onion, tomato. When using pink radish, I don’t sauté radish as well 😂 This is one easy dish to be used as curry or side dish just by tweaking the consistency. This saves your precious time. Do try and I am sure you will love it. You shall also try my other quick tamarind-based curries like Bittergourd tamarind curry(link), Garlic tamarind curry(link).
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