Sri Lankan Rabu Theldala (Radish Stir-Fry)

Sri Lankan cuisine is filled with plenty of vegetarian options. From the famous dhal curry to the mouthwatering jackfruit curry, snake gourd curry, potato curry, pumpkin curry and beetroot curry. Let’s not forget the unique coconut milk curry whose aroma is infused with pandan leaf and the irresistible cashew curry. One thing is for sure, a vegetarian will never go hungry on this island!

Here is a guide to the names of common vegetables found in Sri Lanka and the English names, which could be useful, especially for those living out of the country. (Source: www.lazybutsmartsinhala.com)

Leafy Vegetables 

Fruity Vegetables 

Rooty and Tuberous Vegetables

Bulb and Stem Vegetables

Legumes and Grains

Types of Gourds

Types of Chillies

Other Vegetables like Fungi, Flowers & Nuts

Sri Lanka's salubrious climes and rich, verdant earth is home to almost 80 varieties of fruits and vegetables. The hill country provides ideal conditions for temperate crops such as leeks, cabbage, carrots, cauliflower, beet, salad leaves, beans, bell pepper and cucumber, while the low country and drier areas are where you will find a host of tropical fruits and vegetables like the spicy green chilli, red onion, pumpkin, bitter gourd, gherkin, melon, both sweet and sour bananas, pineapple, papaya, mango and lemon. The country also has a number of indigenous vegetables such as yams (Innala and Kiri Ala), underwater stems of Kohila and Nelum Ala.

This Radish Stir-Fry is a healthy, simple recipe that requires only a handful of ingredients. 

You can also check out the demo video on my Youtube Channel - @radishstirfry

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White radish is an edible root vegetable that has a distinct, pungent flavour, which is almost spicy. It is not liked by a lot of people, but if prepared right, can tempt even the most hard-to-please palate. Here are a couple of tips to follow when cooking radish.

 

Cooking Tips:

> Always choose young, tender radish as the mature ones tend to have a bitter taste when cooked.

> To lessen the unusual taste of radish, add some salt to the shredded or cut radish, mix well and leave aside to rest for about 30 minutes. When the times is up, squeeze out the excess liquid and use the radish for your preparation as usual.

Ingredients:

400g white radish, grated

10 sambar onions or 1 medium onion, sliced

1 tsp red chilli powder

1 tsp curry powder

1/2 tsp turmeric powder

2 tsp mustard seeds

1 tsp fenugreek seeds

4 to 6 dried red chillies

1" piece of cinnamon stick

1 sprig curry leaves

1 or 2 pandan leaf strips (optional)

Salt to taste

1 tbsp coconut oil

Method:

Shred the radish and then squeeze it to remove as much of the natural liquid from it as possible. Then leave it in a strainer for about 5 minutes.

Mix the radish together with the chilli powder, turmeric powder, curry powder and salt and keep aside. It should marinate for at least 10 minutes.

Meanwhile, heat the oil in a clay pot or pan over medium heat.

Once the oil is hot, add the curry leaves, mustard seeds, fenugreek seeds, dry red chillies and pandan leaf and cinnamon stick. Saute it for about a minute.

Now add the onion and saute until they turn translucent.

Finally, add the marinated radish mixture and fry while stirring for about 8 to 10 minutes or until the radish is soft.

There you go... a delicious stir-fry, which you can relish with rice and other curries.

Enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka