Chakotra, Laal Mooli and Ganth Gobhi Salad | Pomelo, Radish and Kohlrabi Salad with Tamarind Dressing

Pomelo and Kohlrabi Salad with Tamarind Dressing

Pomelos are around for a while if you know where to look for them. As the season progresses they get bigger and bigger! As I write, they are so huge one considers bringing a ute to bring them home in. (I exaggerate of course πŸ™‚ πŸ™‚ ).

This lovely salad combines Pomelo (or use Ruby Grapefruit) with Kohlrabi and Red Radish, and then bathes them in a spicy tamarind dressing before dusting with crushed peanuts. Who needs a better excuse to grab a Pomelo or two?

Similar dishes include Pomelo Chaat, Three Citrus Salad with Ginger, Chilli and Crunchy Almond Salsa, Carrot and Cashew Kachumber, Kohlrabi and Cucumber Salad, Cucumber and Red Radish Salad, and Radish Salad with Coconut Milk.

Browse all of our Pomelo recipes and all of our radish recipes. Our Kohlrabi dishes are here. Or explore our many many Salads. Our collection of Early Winter dishes are here.

Pomelo and Kohlrabi Salad with Tamarind Dressing

Chakotra, Laal Mooli and Ganth Gobhi Salad | Pomelo, Radish and Kohlrabi Salad with Tamarind Dressing

ingredients
200g Pomelo segments or use Ruby Grapefruit
3 red radishes
0.5 – 1 Kohlrabi (Ganth Gobhi) or Jicama (Yam Bean), depending on size
1.5 Tblspn tamarind pulp
2 Tblspn jaggery
0.5 tspn cumin powder
pinch dry ginger powder
2 tspn Kashmiri red chilli powder
2 tspn garam masala
1 cup water
15 g fresh coriander, chopped
15 g mint, chopped
30 g crushed roasted peanuts
3 tspn chaat masala, or to taste
salt to taste

garnish
fresh red chilli

method
Peel the pomelo, removing all of the white pith. An easy way to do this is to remove a slice from the top and bottom of the fruit, then mark the skin into 6 or so segments. Using a sharp small knife, slice the skin from each segment, cutting close to the fruit.

The membrane of the Pomelo segments is tough, so using your small knife, slice the segments, one by one, without the membranes.

Slice the radish.

Peel and slice or julienne the Kohlrabi or Jicama. Cut angled slices of the red chilli.

In a pan, mix the tamarind pulp, jaggery, water, chilli powder, garam masala, cumin, salt and dry ginger powder.

Simmer for 10 minutes; adjust seasoning, strain and cool.

Toss pomelo, red radish and kohlrabi or jicama with tamarind chutney, chaat masala, mint leaves, coriander leaves and crushed peanuts. Add a squeeze of lemon juice.

Place on a beautiful platter, garnish with sliced chilli, and serve.

recipe notes and alternatives
As already mentions, Ruby Grapefruit can substitute for Pomelo, and Jicama for Kohlrabi. Jicama adds a beautiful freshness to the salad.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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