#radishleaves

Radish top & pistachio pesto

In a jar, slightly wider than an immersion blender, place 1 garlic clove, ½ tsp rock salt, 3 cups fresh radish tops (discard any yellowing or limp leaves), and 3 tbsp pistachio. Blend, scraping the inside of the blender to dislodge any pieces, and then blend again until the mixture becomes fine.

Add 1/3 cup grated Parmesan & Pecorino (half and half) and blend again.

Radish Leaves and Yoghurt Salad - Moolangi Soppina Pachadi Recipe

In the peak of Summer, finding a beautiful bunch of radish leaves is always refreshing. Radish leaves are big, green, slightly fuzzy on the surface and really pop with freshness when paired with fresh curd and some other compatible salad vegetables, like, carrots, onions, cucumbers, chillies and tomatoes. In Hindi, a curd based salad is called Raita and in Kannada, it is called pachadi. But hey! what’s in a name, right? 

Radish is a fantastic root vegetable and should be used often to add the necessary roughage to keep our gut churning smoothly. Radish is really healthy, but radish leaves are known to be ‘healthier’ than their bottom halves. ;)

They’re blessed with minerals and vitamins, viz., Iron, Calcium, Folic Acid, Phosphorous, Vitamin C, Vitamin A and Thiamine. The leaves also contain more roughage than the radish itself. 

Radish leaves are big hit for easing the digestive process, strengthening the digestive system from within and overall nourishing and fortifying the body from the first bite. Now, isn’t that a big reason to make this Yoghurt salad for lunch today?

Read more on Radish leaves here

 “Anna Data Sukhi Bhava”

So go ahead - repeat, relish and leave me your feedback.