Sliced Daikon (White Radish/Mooli) with Golden Pumpkin: A Recipe for a Curry

Lotus Pond

What a fantastic week it has been! If you have been following my other blog Heat in the Kitchen, you will know that a Yoga Intensive was the focus of this week, bringing with it learnings and insights that had nothing to do with the asanas themselves. And an awareness of how my continuous Surya Namaskaras impact the hips!

There are some exciting things happening at work, the weather is very slowly warming, the days are longer, the birds louder and all is green. What could be better in life?

Well, a big batch of curry, always. This week, Daikon radish with Pumpkin. Enjoy. [Update: @ThaalamFMLive let me know that in her family, potatoes are used instead of Daikon. That also sounds very very good.]

Daikon Pumpkin Curry

Sliced Daikon (White Radish) with Golden Pumpkin.

Source : adapted from Lord Krishna’s Cuisine
Cuisine: Indian
Prep time: 10 mins
Cooking time: 30 mins
Serves: 4 – 6 people, depending how you use it

ingredients
4 Tblspn Ghee
1 tspn minced or finely shredded fresh ginger
1 tspn cumin seeds
1 tspn black mustard seeds
0.5 tspn fenugreek seeds
8 curry leaves
large pinch asafoetida powder

340g thickly sliced (6mm/0.5 in) daikon (white radish)
700g butternut pumpkin or other yellow pumpkin, peeled and cut into 2.5 cm cubes
0.5 cup fresh or frozen peas

0.25 tspn cayenne pepper or paprika
1 tspn turmeric powder
2 tspns coriander powder
0.25 cup water
0.5 tspn amchur/amchoor powder (dried mango powder) or 2 Tblspn lemon juice
1 tspn salt
3 Tblspn coarsely chopped fresh coriander (cilantro) or finely chopped parsley

method
Heat the ghee in a large saucepan over a moderately high heat until it is hot but not smoking. Add the ginger, cumin seeds, black mustard seeds and fenugreek seeds. Fry until the fenugreek darkens to a golden red.

Drop in the curry leaves and asafoetida — be careful, the curry leaves will splatter if they are fresh. In seconds, add the radishes and saute until they begin to brown. Then stir in the pumpkin, peas, cayenne or paprika, turmeric, coriander powder and water.

Cover, reduce the heat to low and cook until the pumpkin is fork-tender (20 – 30 mins). A few minutes before serving, add the amchur powder or lemon juice, salt, fresh herbs and peas.

Serve with rice.

The Pumpkin Series

The Daikon Series


More Cooking, Food and Recipes:

Coconut Dosai Baked Chickpea Snack Recipe Making Roasted Garlic Oil Coffee in India. Yum. Travel Recipe Strawberry Recipes Pearl Hummus Salad Recipe Click Seasonal Cooking in May March crab apple jelly recipe Indian Porridge Recipe Asparagus Soup Recipe

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 08 Late Winter, Indian, Pumpkin, Radish and Daikon, Spices and Herbs, VEGETARIAN and tagged , , , , , , , , . Bookmark the permalink.

25 Responses to Sliced Daikon (White Radish/Mooli) with Golden Pumpkin: A Recipe for a Curry

  1. cool, your gravatar is an avatar. I’m experimenting with more radical protein sources and meat substitutes.

  2. Oh my lord, that has such an amazing looking dish – the colours are astounding. I want to eat it :(

  3. Sanjeeta kk says:

    Oh …yum..just need a wholewheat chapatti to polish it off!

  4. Looks like a great recipe! Slightly bitter & pungent tastes of radish balanced with sweetness of pumpkin! perfect:)

  5. Jay says:

    Hy Ganga,
    first time here..love your space..
    very interesting posts with excellent cliks..
    awesome presentation..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

  6. I loved the blend of spices and the simplicity of the dish. Pumpkin season is round the corner and I so look forward to try this one!

  7. Ellen Broderick says:

    Hi:) I just found your blog and love the recipes and am inspired by what you shared on getting organised. I’m currently working my way through Alicia Silverstone’s ‘The Kind Diet’ which features a whole lot of new-to-me ingredients such as Daikon, Burdock, Arame, Scallions, Hijiki, Mirin, Umeboshi Vinegar, Lotus Root, Sunchokes, and Maple Sugar….Do you have any suggestions on where to find food like this in Adelaide? I tried Wilson’s organics, Goodies and Grains and Bliss cafe today…?

    • Ganga108 says:

      How lovely that you are branching out like this. Yes, lots of places have these things.
      Daikon: If you are in the Central Market, any of the Asian fruit and veg shops will have them. They are long, white radishes.
      Scallions: probably just spring onions
      Mirim, Umeboshi Vinegar: Try the large Asian Grocery near to Goodies and Grains. Look in the Japanese Section. You will also find these in good organic shops. Sometimes even the supermarket – but look in the Asian/Japanese sections
      Lotus Root: The Asian Fruit and Veg shop inside the Central Market on the Western wall will have these in season
      Arame – this is a seaweed? Try the same large Asian grocery near Goodies and Grains.
      Likewise with Maple Sugar – this might mean Maple Syrup – an internet search might help you.

      The others I have not seen in Adelaide, but keep your eyes open, you may find them in organic veg shops etc.

      Good luck with your new journey!

  8. Saveur says:

    Daikon has been on sale for 9c/lb recently… and i buy it having no clue what to do with it… but now that problem has been solved! Lovely! Do you have any other good daikon recipes you recommend?

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  10. Swarna says:

    Ganga,
    Prepared this today I had a sweet potato threw that in as well. It turned out fantastic.
    Thanks
    Swarna

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  12. It’s a unique combo. I love it. Will try it out. Thanks for sharing.

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