RADISH KADHI

Radish Kadhi/soup is my contribution this week's Kalyn's "Weekend Herb Blogging" hosted by my buddy Anh from "Food lover's journey" this week!:) My choice of vegetable this week for WHB is beautiful homegrown red Radishes! Thanks and happy Easter Ahn:)



Garden fresh red Radishes:

I thought I would take a break and not cook for WHB this week until I found that Anh is hosting!!Now how can I not contribute when Anh is hosting?!;D

Some facts:
Radishes are rich in ascorbic acid, folic acid, and potassium. Relative to their caloric value, they are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 Calories or less, coming largely from carbohydrates, making radishes, a very filling food.Radishes are suggested as an alternative treatment for a variety of ailments including whooping cough, cancer,coughs, gastric discomfort, etc.More info at Wikipedia.

I have been cooking Chicken dishes for most of my WHB entries.I thought I would cook a simple veg soup dish this time. Then I saw these little beauties just about ready to pluck fresh off of the Earth in my little veggie patch which I had planted about 3 weeks ago!
Kadhi is a nutritious soup made with a simple blend of Chickpea flour and spices. There are Gujarati Kadhis like this one and Punjabi Kadhis which has fried fritters added to make it more substantial.I wanted to keep it light without any fried things.Here it is, a Gujarati Kadhi with red radishes.

Radish Kadhi:


This is a simple Radish Kadhi/soup made of yogurt or Sour cream mixed with some Besan or Chickpea flour,simmered with some spices and cooked radishes of course to add to the delicious sauce.Kadhi can be served some cooked rice or as soup for a light lunch or brunch.

You need:
Veg; you need 10-15 small red radishes,wash,top and tail(you can use chopped radish leaves in the dish too) and slice into halves and cook with just enough water to cover them in the microwave until they are tender.Discard the excess water if more than 1/2 cup left.
Sauce; 3 tbsp Chickpea flour (besan),2 cups Yogurt or fat free sour cream,2 cups of water,1 tsp green chili-ginger paste,(1-2 green chillies and 1/2" fresh ginger) 1/4 tsp turmeric powder(haldi), 1 tsp sugar and salt to taste.
For tempering: 1/2 tbsp butter,1/2 tsp each mustard seeds,cumin seeds,1 red chilli,few Curry leaves(optional) and a pinch of Hing.(asafoetida)

How to make Kadhi:
1. Whisk all the sauce ingredients given above and simmer in a very low heat to prevent the yogurt/sour cream from curdling.You don't want a cottage cheese soup ,do you?:)
2. Keep stirring as it thickens,add cooked Radishes and let it simmer until the flour cooks and the raw smell of the flour disappears.Take it off the heat when done.
3. To temper,heat a pan with 1 tbsp butter or oil,add all the ingredients above.When it starts to splutter,take it off the heat and cool.Add to the soup and mix well.
4. Garnish the soup with cilantro if you like and serve as a soup or with some cooked rice.Enjoy!:)

Note:You can add 1 tsp Cumin pd to the sauce to add to the flavor while it's simmering.You can skip the tempering part,if you just want to have it as a soup,your choice.

My garden patch with fresh radishes!

Radishes are a popular choice for personal cultivation, as they are fairly easy to grow. It is a rapidly-maturing crop, with many varieties able to reach maturity within 30 days.
Radishes grow best in full sun and moist, fertile, acidic to neutral soil. They are in season April, May, June, July, August, September, and part of October. Seeds will germinate if planted at a depth of 1 cm.Summer varieties include "Rainbow Mix", a red, white and purple radish; "Cherry Bell", which is cherry shaped.

Can't wait for May so I can plant some more veggies!:))