Daikon Radish Curry. Baby Radish Curry. Oriental Radish Curry. Mulli Dum Ki Curry. Mooli Dum Curry.
Today I decided to share one of my creative curry recipe with you all:) Some of my best recipes, never gave a good impression in the pictures though! Well, couple of pictures don’t express the right message, anyway:(
On the other day, I realized that I had some Daikon Radish that needed to be used up. Thought, slow cooking curry would be good and therapeutic after a tiresome workout. Besides, home-made spice blend could be used this way. Everything turned out great and I enjoyed myself tremendously.
Sometimes I feel, its so mechanical here, to wade away boredom…I cook. It works:) And I believe that creating food can be a very fulfilling task, form of artistic expression. I am also glad to encourage you to step outside of your normal routine style of cooking and try something new. Who knows what you might come up with.
Radish 1 cup – ends trimmed and washed
Onion 1 large head – grated
Ginger-garlic paste 1/2 spoon
Tomatoes 2 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Oil few spoons.
To Be Toasted Each Separately And Powdered Togather:
Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
In a wide pan, heat oil. Add ginger-garlic and onion paste…fry real good, once raw odor leaves the pan, add crushed tomatoes as well.
Further add salt turmeric and chili powders. Add a cup of water and radish to it. Cover and slow cook over low heat for at least 20 minutes, or maybe till radish turns really tender.
Add the powdered spices and cook briefly without lid, or maybe till the gravy thickens and turns aromatic.
Serve to go along with plain steamed rice or with rotis, pulkah,s or parathas. Enjoy.