This curry follows the basic principles of making Kerala style mezhukkupuratti. The addition of garlic is not common, but we do add it while making plantain mezhukkupuratti.
A bunch of red radish – contains 6 to 8 radishes.
Onion- one small, sliced.
Garlic- 2 or 3 small cloves crushed
Green chilis – 8 small, crushed
Turmeric powder- a pinch.
Oil for saute
Mustard seeds – a pinch
Curry leaves- a sprig
Salt to taste
The leaves: Roll all the leaves together and slice into long shreds.
Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use them in the dish.
In a pan, add some oil. When it is hot, add the mustard seeds.
When the mustard seeds splutter, add curry leaves and onions. Saute for 3-5 mins till edges of the onions turn slightly brown.
Add the crushed garlic and chilis, and turmeric powder. Saute for about a minute or even less.
Add the radishes, mix well and add salt. Cook covered for about 3-4 mins.
Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy.
After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes.
For best results, serve right off the stove. The dish takes less than 15mins. Make this right before your meal.