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Daikon Radish Curry

30 Apr

Mullangi Kobbari Koru.

Daikon Radish or Mooli or White Radish is commonly used in Indian cuisine for pickles, curries, parathas, salads etc… This simple daikon curry, radish is chopped into long thick strips. They are then tempered and garnished with fresh or roasted grated coconut. The resulting daikon curry is juicy with mild radish flavor.
Makes: 1 – 2 Servings


Daikon Radish / Mooli 1
Green Chiles 2
Grated Fresh Coconut 1 tbsp
Turmeric Powder a small pinch
Salt to taste


Urad Dal 1/8 tsp
Cumin Seeds 1/8 tsp
Mustard Seeds 1/8 tsp
Asafoetida a small pinch
Oil 1/2 tsp

Method of preparation:

Peel, remove ends, wash and chop white radish into app. 2 inch long strips.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, radish, turmeric powder and salt.
Cook covered with a splash if water for 2 minutes or until radish becomes soft.
Stir fry for few seconds and add coconut.
Remove from heat and serve daikon radish curry with steamed rice or roti.
Notes:Make sure white radish is not overcooked.

Suggestions: Mooli is uncooked – sprinkle a tbsp of water and cook it covered till soft from inside. Don’t overcook it.
Variations: Add sliced onion, red chile powder or sesame seeds to make the mooli curry little sweet, hot or crunchy. The leaves of white radish can also be chopped and added to this curry.
Other Names: Mooli with Coconut, Mooli ki Sabji, Moollangi Kura.