Saturday, 30 April 2016


Radish (मुळा) is a white coloured taproot, known for its distinct, slightly pungent (ऊग्र) flavour. With it's origins in Europe, it's mostly consumed as a salad throughout the world. In Maharashtrian cuisine, it's commonly prepared in the form of a koshimbir(कोशिंबीर).
There are mainly two varieties of radish available in the markets. The first is the Radieschen, which is globular, with a pink-red skin and white flesh. The second is daikon-like but with a more tapering root, with white skin and flesh. We usually buy the later. My mum taught me to pick radishes that aren't wonky and have a brilliant white colour. If the skin has gone yellow, don't buy it!
Most people consume the leaves of the root as well. The leaves are used to make a bhaaji, which is later eaten along with poli.
Radishes are an important constituent of the diet since they eliminate toxins, and contain cancer fighting vitamins and minerals. They aid digestion and have a high VitaminC content, which prevents viral infections upon regular consumption! Thus, evidently they're high in nutrients and also have a low calorific value. They also relieve indigestion and keep the body hydrated. Their pungent aroma helps not only reduce excess heat in the body but also cure sore throats. Being rich in fibre, the root cures constipation as well.

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