Beetroot, Radish and Carrot Kachumber | Beetroot Salad

Beetroot, Radish and Carrot Kachumber

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.

Similar recipes include Beetroot and Carrot Kachumber, Chopped Salad, and Cucumber, Carrot and Green Mango Koshambari.

Browse all of our Indian Salads and our Beetroot Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

Beetroot, Radish and Carrot Kachumber

Beetroot, Radish and Carrot Kachumber

ingredients
1 beetroot
1 small daikon radish or a bunch of red radishes
1 carrot
juice of 0.5 – 1 lime
o.25 tspn black pepper (coarsely ground or powder), or to taste
sea salt, to taste

tadka
2 green chillies, chopped
0.5 tspn mustard seeds
pinch asafoetida
0.5 tspn turmeric powder
1.5 tspn ghee

method
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,Β  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.

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.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s