Sliced White Radishes with Golden Pumpkin MOOLI KADDU FOOGATH

I’ll be honest—I never expected sliced white radishes and sweet squash to work so perfectly together until I tried this authentic Mooli Kaddu Foogath. There is something seriously magical about the contrast between the sharp, peppery bite of the white cooking radishes (mooli) and the soft, comforting sweetness of the golden pumpkin. If you’re looking to shake up your dinner routine with a vibrant vegetarian Indian side dish, this recipe is it. The aroma of frying fenugreek seeds and fresh curry leaves fills the kitchen instantly, turning simple veggies into a cozy, flavor-packed meal that pairs perfectly with rice or flatbread.

About This Dish

White cooking radishes (mooli) pleasantly contrast in color and taste with golden-red pumpkin. The flavor of radishes varies enormously, from the mild salad icicle type available in supermarkets to the slightly hot and pungent mooli sold in ethnic markets. Use whatever type is easily available, including Oriental daikon. When you fry fenugreek seeds in a seasoning, allow them to turn khaki-red but do not let them darken to deep brown, for at that stage flavor is excessively bitter. Quite amazingly, if you continue cooking the seeds until they blacken, they again lose their bitterness!

In Bengal, this dish might be accompanied by Sesame Yogurt Potatoes, Fried Panir Cheese in Seasoned Tomato Sauce, Toasted Coconut Rice and a tossed green salad served with Savory Butter Crackers with Lemon.

Ingredients

• 4 tablespoons (60 ml) ghee or corn oil

• 1 teaspoon (5 ml) scraped, finely shredded or minced fresh ginger root

• 1 teaspoon (5 ml) cumin seeds

• ½ teaspoon (2 ml) black mustard seeds

• scant ½ teaspoon (2 ml) fenugreek seeds

• 8 curry leaves, preferably fresh

• ¼ teaspoon (1 ml) yellow asafetida powder (hing) *

• 2 cups (480 ml) ¼-inch (6 mm) thick sliced white radishes (about ¾ pound/340 g)

• 1½ pounds (685 g) peeled yellow pumpkin, Hubbard or butternut squash, peeled and cut into 1-inch (2.5 cm) cubes

• ½ cup (120 ml) fresh peas or frozen baby peas, (defrosted under hot water and drained)

• ¼ teaspoon (1 ml) cayenne pepper or paprika

• 1 teaspoon (5 ml) turmeric

• 2 teaspoons (10 ml) ground coriander

• ¼ cup (60 ml) water

• ½ teaspoon (2 ml) amchoor powder or 2 tablespoons (30 ml) lemon juice

• 1 teaspoon (5 ml) salt

• 3 tablespoons (45 ml) coarsely chopped fresh coriander or minced parsley

Note: The amount of asafetida applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.

Instructions

1. Heat the ghee or oil in a heavy-bottomed 5-quart/liter nonstick pan over moderately high heat until it is hot but not smoking. Add the ginger, cumin seeds, black mustard seeds, and fenugreek seeds and fry until the fenugreek seeds darken to a golden red.
2. Drop in the curry leaves and asafetida, and in seconds add the radishes. Sauté until they begin to brown, then stir in the pumpkin or squash, fresh peas, cayenne or paprika, turmeric, ground coriander, and water.
3. Cover, reduce the heat to low and cook until the pumpkin is fork-tender (anywhere from 20 to 30 minutes).
4. A few minutes before serving, fold in the amchoor or lemon juice, salt, fresh herb, and frozen peas.

Pro Tips for Perfect Mooli Kaddu Foogath

• Watch the Fenugreek Like a Hawk: The recipe mentions this, but it bears repeating—fenugreek seeds (methi) are temperamental! They go from “perfectly aromatic” to “ruined and bitter” in seconds. Once they turn that khaki-red color, act immediately. If they turn dark brown, it’s safer to wash the pan and start over than to risk ruining the whole dish.

• Choosing Your Pumpkin: While you can use any yellow pumpkin, Butternut Squash is often the best choice for this curry. It holds its shape better than softer pumpkins and has a consistent sweetness that balances the sharp radish perfectly. If using a softer pumpkin (like Hubbard), cut the chunks slightly larger so they don’t dissolve into mush.

• The “Hing” Factor: If you are new to Asafetida (Hing), treat it with caution. It has a powerful, pungent smell when raw, but mellows into a beautiful, onion-garlic flavor when fried. If you aren’t using the “Yellow Cobra” brand mentioned, use a tiny pinch—other varieties can be incredibly potent!

• Radish texture: If your mooli (daikon) is very mature, the skin can be tough and fibrous. Use a vegetable peeler to remove the outer layer for a tender bite. If you find younger, thinner radishes, a good scrub is all they need.

• Make it Ahead: Like many Indian vegetable dishes, the flavors in this Foogath meld and deepen as it sits. If you have time, make it a few hours ahead (or even the day before) and gently reheat it before serving—the radish will have soaked up even more of the spices.

Nutritional Information

Per Serving (Based on 6 servings)

• Calories: 165 kcal

• Total Fat: 9g

• Saturated Fat: 5g

• Cholesterol: 22mg (if using ghee)

• Sodium: 400mg

• Total Carbohydrates: 19g

• Dietary Fiber: 4g

• Sugars: 6g

• Protein: 3g

• Vitamins: Vitamin A (~180% DV), Vitamin C (~35% DV)

Frequently Asked Questions

What is “Mooli” and where can I find it? Mooli is the Hindi word for white radish, often known as Daikon in supermarkets. It is a long, white, mild-flavored radish common in Asian cooking. You can find it in the produce section of most large grocery stores or at Asian markets. If you can’t find it, the recipe works well with regular red radishes or “icicle” radishes, though the flavor might be slightly more peppery.

Can I make Mooli Kaddu Foogath vegan? Yes, absolutely. The traditional recipe uses ghee (clarified butter) for a rich, nutty flavor, but you can easily substitute it with corn oil or coconut oil. The rest of the ingredients—radishes, pumpkin, and spices—are naturally plant-based.

What if I don’t have Asafetida (Hing)? Asafetida adds a unique savory, onion-garlic flavor that is hard to replicate perfectly. However, if you cannot find it or are sensitive to it, you can substitute it with a mixture of garlic powder and onion powder (about 1/2 teaspoon total). Note that this changes the “authentic” profile slightly but will still taste delicious.

Why does the recipe warn about fenugreek seeds? Fenugreek seeds are incredibly aromatic but contain a compound that turns extremely bitter if overcooked to a dark brown. The “sweet spot” is a khaki-red or golden-red color. If you accidentally burn them, it is best to start the tempering (tadka) over, as the burnt taste will permeate the entire dish.

Is this dish very spicy? The heat level is moderate but adjustable. The recipe calls for 1/4 teaspoon of cayenne or paprika, and the mooli itself can have a slight pungent kick. The sweetness of the golden pumpkin and peas balances the heat beautifully. If you prefer a milder dish, you can reduce the cayenne or use a sweet paprika instead.

How long can I store leftovers? This curry stores very well! You can keep it in an airtight container in the refrigerator for 3 to 4 days. In fact, many people find it tastes even better the next day as the radishes absorb the spices. Reheat gently on the stove or in the microwave before serving.

Conclusion

There you have it—a simple yet stunning Mooli Kaddu Foogath that proves just how delicious radishes can be when treated right. Whether you serve this alongside a bowl of steaming rice, scoop it up with fresh roti, or enjoy it as a light vegetarian main, the combination of sweet golden pumpkin and savory spices is sure to win you over. If you give this recipe a try, I’d love to hear about it! Leave a comment below letting me know how it turned out, or snap a photo and tag me on social media so I can see your creation. Happy cooking!