Radish Kofta Curry - Easy Kofta Recipes

By Ramya21

radish kofta curry recipe - low fat recipe/recipes for weight loss

radish kofta curry - the koftas we made usually with either radish or cabbage in vegetarian version and here you did not need any binding agents like potato or corn flour to make the shape.just add chana dal along with roasted chana dal or potukadalai(what we say in Tamil).This is really a low fat version and i did not add any cream or yogurt in the recipe.Instead of those , i simply add milk and water to make the curry more thick and cooked it really well to make the texture like restaurant like one.check the malai kofta recipe and cabbage kofta recipe here.This is perfectly paired with any Indian breads and puloa recipes.

My amma(mom)makes koftas with minced mutton or lamb and for vegetarians,she makes either with cabbage or radish,i prefer white variety here and we usually take radish once in a week as it controls more cholesterol and has more water content.I recommend the radish to all those are want to maintain and lower their body weight.It also helps in maintaining metabolic rate and we usually make sambhar with that.

One day V bought a kilo of radish and i dont know what to do and asked Amma for the recipe.She told me to do the koftas and i dont want to make plain koftas,so i made the usual curry that i learned from malai kofta recipe which is our family favorite.So planned the recipe and reserved two of them for making sambhar afterwards and start to make the recipe.


For the recipe,there is no need to boil the radish ,just slice it and saute along with small onions or roughly chopped onions and other spices.Cool it and make a coarse mixture in which the consistency is same like we make for masala vada/masal vadai.so do not add water while grinding,add a very little if required.Deep fry the koftas or just cook in appe pan or paniyaram pan till both sides turn brown.While deep frying,always cook in low flame,otherwise it will be raw inside and also if you are adding in the gravy,it disintegrates.So be cautious on making deep frying koftas.lets move on making the recipe.,

radish kofta curry

radish masala balls served with a spicy gravy


Ingredients

  • Radish - 200 grams
  • small onions /onions - roughly chopped - 1 cup + finely chopped 1 cup for gravy
  • Tomatoes - 2 nos roughly chopped
  • Ginger - 1/4 inch piece
  • garlic - 3 cloves
  • ginger garlic paste - 1 teaspoon
  • green chilli - 1
  • roasted gram/potukadalai - 1 tablespoon
  • chana dal/bengal gram - 1 tablespoon
  • fennel seeds/sombu - 1 teaspoon
  • cumin seeds - 1 teaspoon
  • peppercorns - 4 nos
  • red chilli - 1 no
  • turmeric powder - 1/4 teaspoon
  • red chilli powder - 1/2 teaspoon
  • garam masala - 1 teaspoon
  • milk - 1/2 cup
  • bay leaf - 1
  • cardamom pods - 2
  • cloves - 3 nos
  • cinnamon stick
  • Salt - to taste
  • oil - as needed
  • kasuri methi - as needed
Instructions
  1. Peel the skin of radish and slice them into pieces.Heat 1 tablespoon oil in a kadai and add sliced radish,onions,ginger and garlic and saute it for few minutes.
  2. then add all the spices starting from fennel seeds,cumin seeds,pepper corns and red chilli.
  3. After that add the roasted gram and bengal gram to it and give a quick mix.You have to all these after the onions and radish cooked well.
  4. Then switch off the flame and cool the mixture.Then in a blender make a coarse paste without adding water to it.Add a very little water if required.
  5. Take the mixture in a bowl and add required salt to it and give a quick mix.
  6. Heat 500 ml of oil in a separate kadai and lower the flame.Wait till the oil get heat up.
  7. In low flame proceed the process,dont increase the flame.Now make a small ball from the ground mixture and gently drop that in oil.Repeat this for remaining mixture.
  8. Dont overcrowd and remove the fried balls cooked all around evenly and reached golden brown color.Drain excess oil in absorbent paper.
  9. For the gravy,heat 1 tablespoon of oil in a kadai, and add bay leaf,cinnamon stick ,cloves and cardamom.Then add finely chopped onions and tomatoes to it.Saute it well and then add ginger garlic paste and then saute it well.
  10. Cool this mixture and make a fine paste from it.Again heat a teaspoon of oil in a kadai and then again saute the paste till the oil separates.
  11. Lower the flame and add the milk slowly and keep on stirring simultaneously.
  12. Cook that till oil separates and then add kasuri methi to it and switch off the flame.
  13. In a serving dish ,pour the gravy first and then add the koftas to it and serve.