Radish Leaves Saaru Recipe – Authentic South Indian Dal & Curry

Last Updated on 4 months by Neha Deshmukh

Radish Leaves Saaru Recipe – Authentic South Indian Dal & Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Radish Leaves Saaru. It’s a comforting, flavorful South Indian curry that’s surprisingly easy to make. I remember my grandmother making this all the time, especially when radish was in season. It’s a wonderful way to use every part of the vegetable and honestly, it’s bursting with goodness!

Why You’ll Love This Recipe

This Radish Leaves Saaru isn’t just delicious, it’s also incredibly nourishing. It’s packed with vitamins and minerals from the radish leaves, and the toor dal adds a lovely protein boost. Plus, the unique blend of spices creates a flavor profile that’s both tangy and subtly spicy. It’s a perfect everyday meal that feels special.

Ingredients

Here’s what you’ll need to make this delightful saaru:

• 1 bunch radish leaves
• 1 tomato
• 1 medium onion
• 1 tsp turmeric powder
• 2 cups water (plus more for consistency)
• 1 tsp salt (or to taste)
• 1 tsp jaggery (or brown sugar)
• 1 cup toor dal (split pigeon peas)
• 1 tsp oil (for boiling the leaves)
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• ½ tsp fenugreek seeds
• 3 dried red chilies
• A few curry leaves
• ½ cup coconut, grated or desiccated
• 1 small piece tamarind (about 1 inch)
• 1 clove garlic
• ½ cup water (for grinding the masala)
• 2 tsp oil (for tempering)
• 1 tsp mustard seeds

Ingredient Notes

Let’s talk about a few key ingredients! Radish leaves are the star here – don’t throw them away! They have a slightly peppery flavor that works beautifully in this saaru. If you can’t find radish, spinach or any other leafy green will work in a pinch.

Tamarind adds a lovely tanginess. I prefer using a small piece and soaking it in warm water to extract the pulp, but you can also use tamarind paste.

The spice blend is what really makes this saaru sing. Roasting the coriander, cumin, urad dal, and fenugreek seeds brings out their aroma and flavor. Don’t skip this step! It makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those radish leaves a good wash and finely chop them. You can also use other leafy greens or a mix – whatever you have on hand!
2. In a pot, combine the chopped leaves, tomato, onion, turmeric powder, 2 cups of water, and salt. Cover and bring to a boil. Let it simmer for about 6 minutes, or until the leaves are nice and soft.
3. While the leaves are cooking, let’s make the spice paste. Heat 1 tsp of oil in a pan over medium heat. Add the coriander seeds, cumin seeds, urad dal, fenugreek seeds, dried red chilies, and curry leaves. Roast them until they become fragrant – about 2-3 minutes. Be careful not to burn them!
4. Let the roasted spices cool slightly, then transfer them to a blender. Add the coconut, tamarind, garlic, and ½ cup of water. Blend everything into a smooth paste. Add a little more water if needed to get a nice, creamy consistency.
5. Now, pour the spice paste into the pot with the cooked leaves. Stir in the jaggery and adjust the salt to your liking. Simmer for another 5 minutes, allowing the flavors to meld together.
6. Add the cooked toor dal to the saaru and simmer for 2 more minutes. If the saaru is too thick, add a little more water to reach your desired consistency.
7. Time for the tempering! Heat 2 tsp of oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the dried red chili and curry leaves. Pour this fragrant tempering over the saaru.

Expert Tips

• Don’t overcook the radish leaves, or they’ll become mushy.
• Roasting the spices is key to unlocking their full flavor.
• Adjust the amount of red chilies to control the spice level.
• For a smoother saaru, strain the spice paste before adding it to the pot.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder saaru, reduce the number of red chilies. For a spicier kick, add an extra chili or a pinch of chili powder.
• Regional Variations: In Karnataka, they often add a pinch of asafoetida (hing) to the tempering. In Tamil Nadu, you might find a touch of sambar powder added to the saaru.
• Festival Adaptations: This saaru is often made during festivals like Ugadi and Sankranti as part of a traditional meal.

Serving Suggestions

Serve this Radish Leaves Saaru hot with a generous serving of steamed rice. A dollop of ghee on the rice takes it to another level! It also pairs well with a side of papadums or a simple vegetable stir-fry.

Storage Instructions

Leftover saaru can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are radish leaves and are they edible?

Yes! Radish leaves are perfectly edible and incredibly nutritious. They have a slightly peppery flavor and can be used in soups, stews, or curries like this saaru.

Can I substitute radish leaves with other greens?

Absolutely! Spinach, kale, or any other leafy green will work well in this recipe.

What is the purpose of tamarind in this saaru?

Tamarind adds a lovely tangy flavor that balances the spice and richness of the saaru.

How can I adjust the consistency of the saaru?

If the saaru is too thick, simply add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can this saaru be made ahead of time?

Yes, you can make the saaru a day or two in advance. The flavors actually develop even more over time!

What is the best type of rice to serve with this saaru?

Any type of rice will work, but I recommend a fluffy, long-grain rice like basmati or sona masoori.