Radish usal

 

Shredded Radish, Coconut and Carrot Salad

Another simple and refreshing salad from Yamuna Devi's cookbook.

Shredded Radish, Coconut and Carrot Salad

1/2 cup shredded radishes ( I used white radish but we can also use the round pink ones)
1/3 cup shredded fresh coconut
1/3 cup shredded carrots
salt
1/4 tsp paprika ( I did not have paprika so I added pinch of chili powder to spice up the salad)
2 tbsps chopped fresh corainder
1 tbsp ghee
1/4 tsp ajwain seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds

Combine the radish, coconut and carrot in a bowl. Add salt, paprika and coriander leaves. Heat ghee in a saucepan. When it is hot but not smoking, add the ajwain, fennel and cumin seeds and fry until they darken. Pour the seasoning into the salad and toss well.

Cucumber and White Radish Salad

I made this salad today for the first time and absolutely loved it. This recipe is a keeper and I will be making this salad quite often.

Cucumber & White Radish Salad (slightly adapted from Yamuna Devi's cookbook)

 1 medium sized cucumber, peeled and coarsely shredded
1 small white radish, peeled and coarsely shredded
1/4 cup yogurt
12-15 almonds, coarsely powdered
1 tbsp olive oil
2 tbsps coriander leaves, chopped
1/2 tbsp cumin powder
2 tbsps dry-roasted white sesame seeds
pinch of chilli powder

Place the shredded cucumber in a strainer and sprinkle with salt. Keep aside for 1/2 hr. Then, drain out excess liquid. Combine the cucumber, radish, yogurt, almonds, salt and olive oil in a bowl. Add the toasted sesame seeds and cumin powder and mix once. Sprinkle chilli powder on top. Garnish with coriander leaves. Serve at room temperature or chilled.