History: Daikon refers to a wide variety of winter radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikon commonly have elongated white roots, although many varieties of daikon exist.
The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.
Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit based mixtures.
Radishes may be used in salads, as well as in many European dishes.
How to make Radish curry :Prep time -under 10 mins
Cook time - under 30 mins
Radish chopped - 1 cup heaped
Radish greens -1 1/2 - 2 cups
Onion - 2 (medium size)
Green chilli -1
Tomato - 1
Ginger - 1 inch piece
Turmeric powder - a pinch
Chilli powder -3/4 -1 tsp
Coriander powder -2 tsp
Salt to taste
For the seasoning :
Oil - 1 tbsp
Cumin seeds/ jeera - 1 tsp
- Wash radish well, peel the skin with a peeler and chop it into cubes.
- Wash leaves, remove the thick stem and chop it finely.
- Chop onion, ginger, green chilli and tomato finely.
- Heat oil in a pan, add cumin seeds, when it splutters, add finely chopped onions, green chilli and ginger.
- When onion turns golden brown, add tomatoes and cook till it becomes mushy.
- Then add chopped radish, radish leaves, chilli powder, turmeric powder,coriander powder, salt needed and saute for a few minutes.
- Add 1/4 cup of water and cook covered in low flames until the radish becomes soft. Check for salt.(Keep stirring in between for even cooking. Also sprinkle water if required.)
Serve hot with chapati or rice.