Indications
- Tender radish balances three doshas
- Old and ripe radish vitiates all the doshas
- It is pungent in taste
- Hot in potency
- Light to digest
- It is an appetizer
- Good to improve voice
- It is rich in Vitamin C and has a fixed oil in its skin
- It has fair amounts of iron, sodium and calcium
Specially indicated in the following-
- Disease of throat
- Skin diseases
- Burning sensation
- Prickling pain
- Hernia
- Cough
- Headache
- Piles
- Very good for jaundice
- Tuberculosis
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Botanical name: Raphanus sativus
Sanskrit name: Mulaka
Tamil name: Mullangi
English name: Radish
Select only tender white radish. The old ripened ones are said to increase all the doshas while tender ones reduces the doshas. The skin is removed, since it has excess fixed oil which will damage gastric glands.
Preparation
Recipe 1
Ingredients
- Radish - 200 gm
- Rock salt - to taste
- Pepper powder - ½ tsp
- Lemon juice - few drops
Method
Radish is best when eaten raw. So salad can be prepared by grating radish added with some rock salt, lemon, and pepper.
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Recipe 2
Ingredients:
- Radish - 200 gm
- Dhal - 1 cup
- Rock salt - to taste
- Pepper powder - ½ spoon
- Ghee - 2 tsp
- Mustard - 1 tsp
- Cumin seeds - 1 tsp
- Asafoetida - 1 tsp
- Curry leaves - few
- Coriander leaves - few
Method:
Radish is steamed with little dhal. Add salt and pepper powder, mix well, season in ghee with mustard, cumin seeds, asafoetida, then garnish with curry leaves and coriander leaves.
