Stewed Radishes

September 7th, 2011 by Erin Gennow
Sauteed Radishes

Sauteed Radishes

Stewed Radishes

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.

A year ago on The Daily Morsel


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