Updated: Apr 25, 2021
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.
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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.