A summer treat
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Radish can be eaten raw as salads, raitas,chutneys (grate and grind it with fried urad dal,red chillies and tamarind), parathas and stuffing for dosa(fry onion and grated radish...keep it inside the dosa and fold), mashed radish(half cook, add chillies, lime juice and mash) and so many radish dishes.

Radish roundel:
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Powder( 1 cup ) rice corsely.

Do the seasoning with mustard, cumin seeds, red chillies.

Boil (1 and a 1/2 cups) of water and add the rice powder along with the 

seasoning and cook till it blends. (you can keep this in the microwave oven also)

This will be half cooked.

Add grated radish ( 2cups) and salt.

Take a hand full and make little balls.

Steam cook in the idli pan.

Garnish with coriander leaves.

Have it with coconut chutney or curry leaves kuzhambu

Photo and recipe by: Kala BN
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Radishes are rich in ascorbic acid, folic acid, and potassium. 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, relative to their size, a very filling food for their caloric value.

Radishes are an excellent food remedy for stone, gravel and scorbutic conditions. The juice has been used in the treatment of cholelithiasis as an aid in preventing the formation of biliary calculi.

Nearly a third of the tonnage of vegetables grown in Japan is radish (daikon). The radishes are pickled whole in large tubs, with rice hulls added to the brine.

In China, one kind of radish, without an enlarged root, is grown for the oil in its seeds.

Raw radishes contain large amounts of diatase, an enzyme that aids in the digestion of starches. Maybe that's why the Japanese always serve radishes with rice dishes, and the Europeans serve radishes with breads and breakfast cereals. Radishes contain many of the same anti-oxidants and cancer fighting compounds .Edible pods of brier radish in Germany are enjoyed raw


A uniquely Oaxaca expression of the Christmas season is the Noche de Rabanos (Night of the Radishes) on the evening of December 23rd, an evening in which the zocalo becomes the scene of a huge exhibition of figures sculpted from radishes. Often these figures are in scenes of the birth of Jesus or other scenes expressing the history and culture of oaxacans.

Radish figures of festival theme

 Information and photo source: Internet