What On Earth Is a Daikon?
You may know of radishes in the U.S. that are known for their red skin and round shape, but have you ever tried the long and white Asian variety called daikon? Originating in Japan, this means ‘large or great root’. This winter root vegetable is easy to grow and has fast spreading leaves, which can be used in salads and dals. Our local Chinese grocery store stocks several varieties of daikon. The one that I’ve used in this recipe is the white daikon, called mooli in Hindi and moolangi in Kannada (my mother tongue).
Daikon radish is still relatively unknown in the western world. But in countries like Japan, China, Vietnam, Pakistan, the Philippines, Bangladesh and India, there are several wonderful culinary specialties that are dedicated to this wonderful root vegetable. While traveling through Japan we got to taste pickled daikon, dried daikon and daikon salad.
Growing Daikon
Daikon radish looks like a white carrot. It’s a root vegetable, but instead of having a potent, peppery taste, it’s sweet, crisp and mild. Easy to grate, and available in every Chinese or Indian grocery store, there is no reason why you shouldn’t try this dish this summer. I must say, this dish is perfect all year round, not just in the summertime. It pairs well with many dishes and takes but a jiffy to make.
This is a winter crop, so sow your mooli seeds in fertile soil in the winter (I am in USDA Zone 8a/b). When the seedling come up, trim them to allow space. Harvest when the top of the roots start sticking out of the ground. Remember to use the leaves!
My 2021 Mooli Harvest
Mooli Raita
Is daikon radish part of your regular cuisine? Chances are that you have not tried this not-so-popular vegetable….or you eat it rarely. Could it be because you don’t know what to do with it, except, perhaps, eat it raw, or add it into a sambar or make stuffed parathas with it?
My fellow gardeners told me that in North America, daikon is primarily grown not for food, but as a fallow crop. Farmers leave the roots unharvested to prevent soil compaction and the leaves (if harvested) are used as animal fodder. That’s too bad. And if you are one of those that thinks daikon is not for human consumption, come along, and let me change your mind. Or at the very least, this will make you reconsider and mull over the possibility of trying this dish.
This Mooli (Radish) Raita is an even-more-not-so-popular dish. I am puzzled why I haven’t seen many folks make this. It has everything going for it: crunchiness, flavor and nutrition. So, here I am – promoting this under-dog of the cuisine world.
Daikon Tid-Bits
- Daikon releases a very strong odor when cooked, and that may be off-putting to some. However, in the southern part of India, Moolangi Huli (or sambar is very popular and well-loved. This is a dish in which daikon discs are boiled with tamarind pulp, lentils, and a special spice powder.
- There are over 100 varieties of Daikon radish, most of which are near extinction due to the lack of commercial value.
- On the good news side, tonic made of seaweed and daikon can be used for the removal of toxins from the body per this source.
Daikon (Mooli) Radish
If you love yogurt-based dishes here are a few you may enjoy:
Want to pair up? This raita goes well with:
- Brown Rice Vegetable Pulao
- Quinoa Vegetable Pulao
- Stuffed Bell Peppers
- Bisi Bele Baath
- Wholesome Methi (Fenugreek) Paratha
An old Chinese proverb states, “Eating pungent radish and drinking hot tea lets the starved doctors beg on their knees.” There’s probably some truth to this saying, as radishes are among the most nutritionally-loaded low-calorie vegetables you can enjoy today. They contain considerable amounts of potassium, vitamin C and phosphorus – all essential for good nutrition. Daikon is a low-calorie and low-cholesterol vegetable, but it is high in fiber and many other nutrients – qualities that are ideal for people who want to maintain a healthy weight.
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Mooli (Daikon Radish) Raita
Equipment
- Knife
Ingredients
- 1 Cup Yogurt - Whisked
- 1 Cup Daikon Radish - (Mooli) Grated
- 1/8 Teaspoon Himalayan Pink Salt - Or to taste
For Tempering:
- 1 Teaspoon Olive Oil - Avocado or Coconut Oils also work
- 1/8 Teaspoon Mustard Seeds
- 1/8 Teaspoon Cumin Seeds
- 1 Pinch Hing - Asafetida
- 2 Green Chili Pepper - Finely chopped or Cut lengthwise
- 8 Curry Leaves
Instructions
- Wash and cut the tops off the daikon radish. Gently peel the skin if the vegetable is not tender or if not organic. Grate the radish using a grater.
- Tempering: Heat oil in a small pan. Add hing, cumin seeds, mustard seeds, green chilies and curry leaves and let them crackle for a few seconds.
- Transfer grated radish into a bowl. Whisk in yogurt and salt. Add the tempering, mix well and serve.
