Crispy Daikon Radish

If you haven’t tried cooking daikon radish this way, you’re missing out! Continuing our simple, light recipes that are extremely flavorful and satisfying, this is South Indian pan fried Mullangi (Daikon Radish) with mustard seeds, chillies and asafoetida. It’s the perfect side to pretty much everything. It’s also great tossed into buddha bowls or salads. Let me know how you like it ❤️

1 large daikon radish, chopped (~ 4 cups)
2 tbsp canola oil
1 tsp black mustard seeds
1/2 tsp asafoetida powder
2 dried red chillies, broken into half
1/2 tsp coarse salt
A tiny pinch of coconut sugar

Heat oil in a non stick pan over medium heat. After 30 seconds of pre heating, add mustard seeds. Let them start popping. Lower the heat to avoid burning. It is important for the mustard seeds to pop and splutter well which releases their nutty flavors that imparts the quintessential South Indian flavor to the radish.

Once the popping starts to subside, add asafoetida powder, the dried red chillies and salt. Toss together for a few seconds. Add all the chopped daikon, mix together thoroughly so all the pieces are well coated.

Cover and cook over medium heat for 6-8 minutes, until they’re tender. Uncover, increase the heat, and let it continue cooking undisturbed. This creates the crispy crust. This takes a few minutes. Toss them around until they get a even crisp all over.

Sprinkle a pinch of coconut sugar, mix well. Turn off heat, and serve immediately. The sugar adds an immense depth, and brings out all the flavors much more.

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