White Radish


About Radishes

Radishes are brassicaceous annual or biennial crops grown for their swollen tap roots that can be globular, tapering, or cylindrical. The color of the root skin varies from white to pink, red, purple, yellow, and green, and finally black, but the flesh is usually white. Anthocyanins give the roots their color.

Nutritional Facts Of Radishes

Radishes are high in antioxidants as well as minerals such as calcium and potassium. These nutrients work together to lower blood pressure and lower your risk of heart disease. The radish is also high in natural nitrates, which improve blood flow.

Benefits Of Radishes

They are one of the most calorie-free root vegetables. Fresh root contains only 16 calories per 100 grams. Nonetheless, they are high in antioxidants, electrolytes, minerals, vitamins, and dietary fiber.

Storage & Uses Of Radishes

Remove the top greens because they rob nutrients from the roots if left on. Then, thoroughly wash with clean water to remove surface dust and soil. Refrigerate them in a zip pouch or plastic bag for up to a week to keep them fresh.

Radishes lack starch, a type of carbohydrate that is easily digestible and quickly breaks down into simple sugars. Radishes contain half simple sugars (glucose and fructose) and half fiber. Radishes, like most vegetables, are low in protein, with just under 1 gram in a cup of raw radish slices.

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Radish Chutney

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·       2 tsp oil

·       1 tbsp chana dal

·       1tbsp urad dal

·       ½ tsp cumin seeds / jeera

·       1 tsp coriander seeds

·       3 dried red chillies

·       3 clove garlic

·       1 inch ginger

·       1 cup radish

·       ¼ tsp turmeric

·       2 tbsp water

·       Small piece tamarind

·       ½ tsp salt

For tempering:

·       1 tbsp oil

·       ½ tsp mustard

·       Few curry leaves

·       Pinch hing / asafoetida


  1. firstly, in a tawa heat 2 tsp oil and add 1 tbsp chana dal, 1 tbsp urad      dal, ½ tsp cumin seeds, 1 tsp coriander seeds and 3 dried red chilli.
  2. saute on low to medium flame, until the dal turns golden brown.
  3. now add 3 clove garlic, 1 inch ginger, 1 cup radish and ¼ tsp turmeric.
  4. saute for a minute.
  5. furthermore, add 2 tbsp water and mix well.
  6. cover and cook on low flame for 5 minutes.
  7. cool completely and transfer to the blender.
  8. also, add small piece tamarind and ½ tsp salt.
  9. blend to a coarse paste without adding water.
  10. now prepare the tempering, by heating 1 tbsp oil.
  11. add ½ tsp mustard few curry leaves and pinch hing.
  12. allow to splutter and pour tempering over mulangi chutney.
  13. finally, mix radish chutney and enjoy with hot steamed rice, idli or dosa.


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