Smita Chandra's daikon curry from Saveur Magazine, Aug/Sep 2014 (#167): The India Issue by Smita Chandra

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears only on the Saveur website, not in the print magazine for this issue.

  • rmardel on September 15, 2021

    This is a dry curry of daikon radish and its leaves. I used a purple daikon and the resulting dish was quite beautiful as well as fairly peppery. I would certainly include a raita or some other soothing dish in the meal for those who are sensitive to heat. The recipe suggests serving with chapatis, which I can also understand. I served it as a side dish with panko crusted fish and a cucumber raita, and it made for an interestingly spicy yet complex side dish in which the flavor of the radish also came through nicely. I would serve this again

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