Updated: Apr 25
This Indian salad is a wonderful side with spicy food.
This was amongst the first cookbooks I purchased. Over the years we have cooked a large majority of the dishes. The level of detail and the wonderful dishes make this book essential for any cook that wants to master Indian food.
Fior more recipes from this cookbook click here.
1 large bunch small radish cut horizontally into thin slices
3-4 carrots (1 cup) shredded carrots
3/4 cup shredded fresh coconut (bought frozen is fine)
Mix the carrots, coconut and salt. Put on a sieve and let drain for 1 hour. At the end of the hour press out as much liquid from the mix as possible.
1/2 teaspoon cayenne or mild paprika
2 tablespoons chopped fresh cilantro
Mix the above into the carrot mix.
2 tablespoons ghee or olive oil.
1/4 teaspoon each of celery seeds, fennel seeds and cumin seeds
Heat oil in a small pot, when hot add the seeds and cook for 1 minute. Pour over the carrot mix and blend in well. To serve, add a layer of fresh green salad leaves, fresh lettuces, spinach or other. Mound the carrot mix over the leaves. Add a ring of radish around the mound.
Serve and enjoy.
NOTE: Leave out the ghee to make this dish vegan.