Daikon Radish Curry

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Daikon Radish is an often used ingredient in Southern Indian (State of Tamilnadu) cuisine. Here is a great side dish using this delicious juicy vegetable. It goes great with rice or just on it’s own as a snack. I love it so much that I eat it even with yogurt, or even just plain toasted bread or pita bread. This literally takes just under 20 minutes to make and it’s a very simple and straightforward recipe which is loaded with great flavor.

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5 Daikon Radishes, peeled and cut into 1 inch cubes
1/2 tsp mustard seeds
1 tsp Split Black gram dal ( Ulutham paruppu in Tamil and Urad Dal in Hindi)
1 tsp bengal gram dal ( Kadalai paruppu in Tamil and Chana Dal in Hindi)
1/2 tsp Asafoetida powder
1/2 tsp Turmeric powder
1/2 tsp coriander powder
1 Indian green chilli, finely chopped
1/2 tsp red chilli powder
1 tsp salt
5 curry leaves, finely chopped
1 tbsp cilantro, finely chopped
2 tbsp Canola oil

Heat the oil in a skillet and add the mustard seeds. When it just about begins to splutter, quickly add the green chilli, asafoetida powder, coriander powder, turmeric powder and both the dals. Fry for about a minute on medium heat until the dals become golden brown in color.

Now add in the radish and add the salt. Sautee for another minute making sure all the radish pieces are coated well with all the masala in the bottom of the pan. Drop the heat down to low and cook covered for about 8-10 minutes, until the radishes are tender. You will find some liquid in the pan given out from the radish.

Now add in the red chilli powder and cook uncovered on medium-high heat for about 10 minutes, stirring every couple of minutes. Once the radish has fully cooked through (fork tender) check for seasonings and add in the chopped curry leaves and cilantro and mix well. After another minute on heat, Remove and Serve.

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6 responses »

  1. What is the tamil name for this radish?

    Reply
  2. The tamil name is “Mullangi”

    Reply
  3. Hi Supriya,
    Tried this recipe and the flavor was really nice, but the radish remains bitter. Any suggestions to overcome that?

    -Nithya

    Reply
  4. Hi Nithya! Thanks for trying it out and glad you liked it : )

    It really helps if the radish is very tender. You do not want to use the very stringy (Naaru), thick and overly matured radish. That will be a bit bitter.

    If it’s still bitter, After you chop the radish, just soak it warm water for 15 – 20 minutes. Then put that pot of water with the radish on heat and cook for another 10 mins until the water starts boiling. This will partially cook the radish and remove some of the bitterness. Then discard the water and drain the radish very well and spread it out to dry on a paper towel.

    This way, when you are making the curry, it will take much lesser time since the radish is already partially cooked.

    Hope that helps!

    Reply
  5. hi,supriya.i tried your recipe,it was nice,but i dont like the smell of radish itself in cokked form.Is there any kitchen tip to alter its smell or without its aroma.

    Reply
  6. Pingback: Daikon: The Radish That Isn’t – The Mindful Table

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