Adapted from 660 Curries by Raghavan Iyer
The warm sweet spices, the sugar, and the tamarind paste bring a pleasant sweetness to spicy radishes. The cooking and the sugar both help to mellow the spice of the radishes. Stewing the radishes also releases their liquid and a sweet, pink glaze develops, making it not only a delicious dish, but a pretty dish as well. This was a new way to cook radishes for me, and I loved it. It’s also a quick dish to make.
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 4-6 servings
2 tablespoons olive oil
6 whole cloves
2 dried red Thai chilies
2 cinnamon sticks, about 3 inches long)
12-15 medium radishes, trimmed and cut in half or quarters lengthwise
1 teaspoon granulated sugar
1 teaspoon sea salt
½ teaspoon tamarind paste
A heavy bottom skillet with a lid
Wash, scrub, and trim the radishes. Save the greens to sauté if you wish.
Heat a medium-sized saucepan over medium heat until hot. Add the 2 tablespoons olive oil to the skillet and heat until shimmering.
Add the 6 whole cloves, 2 dried red Thai chiles, and the 2 cinnamon sticks to the skillet. Cook about 2 minutes until the sizzle and smell sweet. Add the radishes to the skillet.
Cook the radishes for 2 minutes, stirring occasionally.
Cover the pan and continue cooking the radishes, stirring occasionally, for about 20 minutes, until they are fork-tender.
Now stir in the 1 teaspoon granulated sugar, 1 teaspoon sea salt, and ½ teaspoon tamarind paste. Simmer for another 5 minutes, stirring occasionally.
Remove the cloves, chiles, and cinnamon sticks and serve.