Mooj means radish and tao means to stir-fry in Kashmiri. This authentic recipe is a fiery hot and savory chutney from the vale of Kashmir. Daikon radish is grated and simmered with onions, fresh cilantro, and green chilis until tender. Then a pinch of turmeric and a hefty dollop of Kashmiri mirch is added for rich color and traditional chili flavor. Excellent with kebabs, tandoori, or as an accompaniment to any rice or roti based meal.
I know this recipe sounds odd but it's really delicious! If you love hot and spicy food and are looking for a new way to use daikon radish definitely give this a try. Stir-frying the daikon radish makes it quite tender and mellows it's bite just a bit in this chutney. Onions lend their umami boost, cilantro brings it's brightness, green chilis give an herbaceous heat, and red chili powder lends it's rich color and flavor to this tasty relish. Such a simple and delicious way to prepare daikon radish, the hardest part is all the grating!
|All grated, chopped, cleaned & ready to go.|
1/4 C cooking oil (mustard oil if you wish to be authentic)
3 C peeled & grated daikon radish/moolah
1 C grated onion
3 TBS chopped cilantro/dhania leaves
3 green chilis, chopped roughly
2 tsp Kashmiri mirch (or 1 tsp cayenne + 1 tsp paprika)
1/4 tsp turmeric
2 tsp salt
Here's what to do:
1) Over medium high heat in a heavy bottomed skillet or kadhai mix grated radish, grated onion, chopped cilantro, chopped green chilis, salt, and cooking oil of choice.
|All mixed & ready to fry over medium heat.|
3) When onions and radish are translucent and oil has separated from the mixture add the Kashmiri mirch and turmeric, stir well until completely mixed. Allow to fry for 2 minutes longer, keep stirring so that mixture does stick or scorch.
Keeps well when refrigerated in an airtight container for up to a week. Makes about 1 and 1/2 cups of chutney.
If you don't care for cilantro/dhania try 3 TBS of fresh chopped mint/pudina or 2 TBS of dried mint instead.