We had a focus on Indian Salads last Summer, mainly varieties of Kachumber and Kosumalli/Koshambari. As the weather slipped into cooler parts of Autumn, I found myself wondering if thes were the last ones we would make until the warm weather arrives once more. Perhaps not, I thought, as I do love salads in Winter too, but they become a little heavier than the Summer versions. More lentils, grains and Winter vegetables.
It is Summer again, so time to bring you this particular salad. It is such a delightful salad, healthy and quick to make if you use a food processor. The dressing is the usual Kachumber dressing of lime juice and black pepper.
Although I use raw vegetables, but many in India like them cooked in some way. You can either saute them lightly in ghee or Indian sesame oil, or steam them just a little if that is your preference.
Beetroot, Radish and Carrot Kachumber
1 small daikon radish or a bunch of red radishes
juice of 0.5 – 1 lime
o.25 tspn black pepper (coarsely ground or powder), or to taste
sea salt, to taste
2 green chillies, chopped
0.5 tspn mustard seeds
0.5 tspn turmeric powder
1.5 tspn ghee
Peel, then grate or chop the vegetables finely. Mix them with sea salt and black pepper to taste and turmeric powder.
Heat the ghee in a tadka pan or small saute pan and add the mustard seeds. When they have popped, add the asafoetida and green chillies. Saute for a few moments, remove from the heat and add the turmeric, then pour the oil and spices over the salad.
Squeeze the lime juice over the salad and serve.
recipe notes and alternatives
The grated vegetables can be sauteed or steamed a little before making the salad, if it is your preference.
A food processor speeds the chopping or grating of the vegetables.
I have added dry fried curry leaves which makes them crispy, as a garnish.