Radish Tempered (Rabu Baduma)
Course: Side DishCuisine: Sri LankanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesCalories
300
kcalRadishes grow best in full sun.They are in season from April to June and from October to January. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.in sri lanka many local villages used to make curries from radish,this is ideal in temper form,lets try very basic radish tempered in our recipes.
Ingredients
300 g Radish
1 onion sliced
1 green chili sliced
some of rampe karapincha
1/2 tsp tumaric powder
1 tsp chili pices
salt
1 tsp of coconut oil
Directions
- cut the radish in to strips and keep a side.onion and green chills to be sliced as well.
- heat the clay pot,add the oil,fry the onion and curry leaves for few minutes,with out burning
- add the radish in to the pot,fallow with tumaric,salt and chili and mixed well.cooked in a slow fire
- if few minutes time, it’s ready to go on the table
