Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry

A delicious Indian Curry using Daikon and Pumpkin.

Daikon Pumpkin Curry

An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.

Similar recipes include Daikon Miso Pickles, Baked Millet with Ginger, Pumpkin and Daikon, Spicy Pumpkin, a great Pumpkin Soup, Mustard Greens with Mooli, and a Daikon Salad.

Read more about Daikon Radish here, and there are more pumpkin recipes. Or browse our Indian Recipes and our Indian Essentials are here. Be inspired by our easy Early Winter recipes too.

Daikon Pumpkin Curry

Sliced Daikon (White Radish | Mooli) 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

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 (0.5 cm) daikon (white radish) or 340g diced potatoes
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

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.

16 thoughts on “Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry”

  1. 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…?

    1. 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!

  2. 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?

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

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