Radish Greens and Yogurt – Make a Quick-Fix Raita to serve as a versatile and tasty side-dish with your main meal. Enjoy it with simple Roti, or serve it with Paratha, Pulao, etc.
Every time I buy a fresh bunch of pretty little red radishes, I think about what I should do with the greens. I really hate to throw them away, especially because I know they are rich in vitamins and minerals. However, they are rather pungent and not everyone enjoys their somewhat strong mustard-like flavor, or even their slightly off-putting fuzzy texture. In fact, when I was growing up, I didn’t really care for any of the dishes my Mom used to make with radish greens.
Later, when I first started cooking on my own, I would simply throw them away, but it always bothered me. I felt really bad about throwing away something that I knew was nutrient-rich and perfectly edible.
However, I now know that the pungency diminishes quite a bit when the leaves are cooked briefly. In this Raita (Rye-thaa), the flavors of roasted cumin, fennel, mint and Kala Namak (black salt) also compete with the radish flavor and prevent it from becoming overpowering. The creamy and deliciously tart yogurt then brings it all together, to create a tasty Raita, with just a hint of that characteristic zesty radish flavor.
Radish greens – vitamins, minerals and phytochemicals
Radish greens have virtually no fat, very few calories and provide an impressive array of vital micro-nutrients – vitamins, minerals and phytochemicals like the bioactive flavonoid Rutin, known for a range of health-promoting effects. Ayurveda too describes their many health benefits: promote digestion, support immune function, help maintain healthy glucose levels, diuretic action helps reduce elevated blood pressure, possess anticancer, antibacterial and antifungal properties, etc.
So… lots of reasons to NOT throw them away!
What to do with radish greens?
I began to experiment… and my first challenge? What could I do to lessen their strong pungency, without destroying the nutrients? After a few trials, I found my answer…. A quick zap in the microwave seems to do the trick! That problem mostly solved, it was time to play with ideas, some a bit conventional, some pretty wild!
Over the years, I have developed a few recipes that have become some of my favorites. Several of these are tasty side-dishes and condiments that can be served alongside the main meal – this Raita, of course, but also pickles, chutneys, Pesto, etc. Maybe you would like to try making this fast-fix pickle to serve with Parathas: Pickled and Spicy Radish Greens. By the way…. Don’t be too surprised if the pickle is completely polished off by the time the meal ends!
The radish flavor in these dishes is fairly mild and generally complements whatever it is served with. I like to pair them with Indian foods like Parathas, Naan, savory pancakes, Pulao, etc., as well as a range of non-Indian foods like Quesadillas, Nachos, Chinese noodles, etc.
Here are some delicious recipe ideas you might want to pair with this simple Raita made with Radish Greens and yogurt:
- Kale and Green Onion Paratha
- Savory Butternut Pancakes
- Quick Tomato Pulao
- Pulao with Brussels Sprouts, Carrot and Tomato
- Quesadillas with Sprouted Lentils
So…. when I bring home a bunch of radishes with those fresh looking green tops, I have plenty of options that add an extra zest to any meal. Best part… Most of these options are super-easy and super-quick… and super-nutritious too!
Radish Greens Spoil Fast – Use Them Soon
I’ve learned that I have to use radish greens within a day or to of bringing them home – they spoil very quickly. So I try to trim the radishes as soon as I get home from the grocery store. I snip the greens away from the roots, and rinse them separately.
Sometimes the greens are very clean, other times not so much. If they feel gritty and kind of sandy, I dunk them in a big pot of cold water. As I swish them around with my hands, the sandy grit sinks to the bottom. I scoop up the floating leaves into a colander and discard the water. After rinsing the pot to remove residual sand, I repeat the whole process 2-3 times. I certainly don’t want to taste any grit in whatever I decide to do with them!
How to make Radish Greens Raita
Prepping the cleaned radish greens for Raita is pretty easy. Just bunch the fresh and tender green leaves in your fist and cut into thin ribbons. Then turn the cutting board 90 degrees and cut across to chop the ribbons.
Place the chopped greens in a heat-safe ceramic/glass bowl and zap in the microwave for about a minute. The leaves wilt and shrink considerably, turning bright green while cooking. The very short cooking time minimizes the nutrient-loss that is inevitable during cooking. Texture and flavor? The leaves are still a bit fuzzy, but not nearly as pungent as when raw.
So… All that is left now is to mix the Raita ingredients together. While you let the cooked radish greens cool to room temperature, beat/whisk the yogurt till smooth. Add black salt (Kala Namak), freshly ground black pepper, red chilli powder, dried mint leaves and roasted cumin powder. Add the cooked radish greens to the prepared yogurt base and gently stir to mix evenly. That’s it… All done, ready to serve!
Also, if you are a Raita-lover like me, perhaps you might also like to try another easy Raita I’ve posted on this blog: Mint Raita with Carrots. I plan to post more Raita recipes soon, so be on the lookout!
Here are a few other delicious yogurt-based condiments that you might want to try as well:
- Roasted Poblano with Yogurt – a creamy dip with a spicy kick, great dipping sauce for crunchy snacks
- Peanut Yogurt Chutney – a quick dip for your favorite snacks, or to spread on bread/crackers
Special Diets
This recipe with radish greens and yogurt is vegetarian, gluten-free, nut-free and soy-free. To make it dairy-free (vegan), use your preferred non-dairy yogurt, preferably one that is also pro-biotic. The active cultures in the yogurt help keep your gut happy, and when your gut is happy…. all is well!
This Raita does not have onion or garlic either, which means it is also suitable for including in a Pooja Prasad Thaali (religious offering of a meal).
Next time you buy a bunch of radishes, look for one with fresh-looking greens attached. Make this super-easy, zesty Raita: combine high quality protein from yogurt with the wonderful array of micro-nutrients from the greens…. tasty food that supports your well-being too!
Do leave a review and a star rating. Much appreciated!
Enjoy!
Radish Greens and Yogurt – Make a Tasty Raita
Equipment
- 1 Microwave safe glass/ceramic bowl Do not use plastic container for cooking the radish greens.
- 1 microwave oven if not available, cook the radish greens on the stovetop. See Recipe directions for details.
Ingredients
- 50 g Radish greens – rinsed thoroughly and chopped about 1/2 cup, measured after chopping
- 2/3 cup Yogurt (Plain) for vegan Raita – use preferred non-dairy yogurt
- 1/8 tsp Red Chilli powder (Cayenne) adjust as per taste preference
- 1/8 tsp Kala Namak Black Salt; if not available, use regular table salt instead
- 1/8 tsp Salt adjust as per taste preference
- 1/2 tsp Roasted Cumin powder
- 1/2 tsp Fennel Powder (optional) OK to omit if not available; adds a hint of sweetness to balance the strong radish flavor
- 1/8 tsp Black pepper, freshly crushed preferred
- 2 tsp Dried Mint leaves gently crushed just before adding to yogurt; also OK to use fresh mint leaves (8-10 leaves) – about 1 tbsp finely chopped
Instructions
- Trim the greens from the radish bottoms; discard any yellowing leaves and/or tough stalks. If they seem to be fairly clean, place in a colander and rinse thoroughly under running water, lightly scrubbing each leaf to release any stuck grit or sand. If there seems to be a lot of sand, fill a large pot with cool water and add the radish greens. Swish them around to release sand/grit, which will quickly settle to the bottom, while the leaves float on top. Transfer the leaves to a colander, discard the muddy water and rinse the pot to remove the residual sand from the bottom of the pot. Refill the pot with fresh water and repeat the rinsing/washing process at least 2 more times to ensure that you have removed all the sand.Give a final rinse to the leaves in the colander. Spread on a clean kitchen towel, or use a salad spinner, to remove excess moisture clinging to the leaves.
- Chop the radish greens: First, bunch the leaves together in your fist and slice into thin ribbons. Then turn the cutting board 90 degrees and slice the ribbons again to give finely chopped greens.
- Place the greens in a glass/ceramic microwave-safe bowl and cook on Hi for 1 min. The leaves wilt, turn bright green and reduce in volume significantly (to 3-4 tbsp)If a microwave is not available:Spread the chopped greens on a shallow frying pan, splash a little water (about 1 tbsp), cover and cook on medium-high heat for 2 -3 min. Set aside, away from the hot burner grid, still covered, to cool for a few min. Remove cover after 5-6 min.
- While the cooked greens cool, prepare the Raita base. Whip yogurt till smooth.
- Add the seasonings and the cooled radish greens and stir to distribute evenly.
- Taste-test and adjust seasonings as desired.
- Serve along with any Indian meal: with Roti, Paratha, Naan, Pulao, Khichadi, etc. Shown here with Mung Dal Khichadi, Papad and spicy pickle.
- It's also great as a dip with chips, crackers, Quesadillas, etc., or as a topping for Falafel-filled Pita pocket sandwiches.
- Enjoy!
Notes
Storing leftovers:
- Refrigerate leftovers in a lidded glass/ceramic container, and consume within 1-2 days.
- Does not freeze well.
such a wonderful write up on the health benefits of these greens which I kept throwing away.
Have to try this now.!!
Thanks, Indira. Radish greens are a bit more pungent than the root, but the brief cooking helps to tone it down, without destroying all the vitamins. Hope you like this Raita – it tastes really good with any kind of stuffed Parathas.
Nicely explained as usual, taste n nutrition-wise, looks so yum, must try being a raita-fan
Hope you like it… Radish can be a bit overpowering and not everyone enjoys its sharp taste. It took me a while, but I love it now.