Mooli
My mother makes mooli paranthas in the winter and we eat them with dahi and a spicy-sour lemon pickle. Even though the vegetable is pungent, mooli makes for the best paratha stuffing.
—-Siddhant Ramesh Nair, Delhi
What is it?
Radish (mooli) is a root crop particularly grown for its taproot that varies in colour, from white, pink, red, purple, and black and has appetising flavour. It has a sharp, peppery crunch when raw, which tends to mellow down once cooked. It has a clean, earthy aroma because of the glucosinolates it contains.
What other names does it have?
Botanical Name: Raphanus sativus L. var. longipinnatus.
Regional Names: Mooli (Hindi), Mullangi (Tamil), Mulangi (Kannada), Mullo (Bengali)
When is it in season?
Where is it found?
Mooli grows in cool, loamy soils across the Indo-Gangetic plains, across Punjab’s fertile fields as well as Uttar Pradesh’s alluvial belts. It is sown in October and harvested by February to escape the summer heat. Globally, India ranks second in production, with Punjab, Haryana, and Uttar Pradesh leading.
What is its history/cultural significance?
Historically, radishes were first recorded in the 3rd century B.C. by Greek and Roman agriculturalists. Wild varieties of radish originated in South East Asia, and eventually became widespread across Central China, Central Asia, and India. India has now established itself as the world’s second-largest horticultural producer after China, maintaining a robust radish industry.
How can you use it?
The leafy greens at the top of the mooli are nutritious but often gritty, so it is best to separate them and wash them thoroughly if they are to be consumed. Choose mooli that is smooth-skinned, bright white, and heavy for its size; a light mooli often indicates a dry, pithy texture inside. The methods of preparation largely depend on the harvest time. While winter mooli is sweet enough to eat raw, summer varieties can often be fibrous and sharp.
What states can I find it in?
What parts of the plant are edible?
All botanical parts of mooli such as leaves, stem, seeds, and pods are edible.
Is it nutritious?
Rich in potassium, folate, and glucosinolates which aids digestion, hydration, and detoxification.
How do you store it?
Keep the whole mooli with its greens trimmed in the fridge crisper for 2–3 weeks; wrap in a damp cloth to retain crunch. Grated or cut pieces last 3–4 days if submerged in water, changed daily. For longer storage, peel, slice, and freeze up to 6 months, or sun-dry into pickles.
Stories:
The story behind Japan’s Ganpati and his eternal radish craving, by Times of India
An fascinating look at the practice of offering baskets of daikon radish to Kangiten, a version of Ganesha in Japan.
Recipes:
Mullangi Curry by Swasthi, Swasthi’s Recipes
Mooli Cheela by Anjana Chaturvedi, Maayeka
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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