When it comes to making kachumber (Indian salad), more often than not we tend to restrict ourselves to the standard vegetables like tomato, cucumber, and beetroot. To be honest, even at home on at least 3 days of the week, we make a very simple cucumber koshimbir (kachumber). Devansh likes this no frills koshimbir so this gets made often. But there are so many other vegetables which are quite easily available with the local vendors that can be used to make simple kachumbers. This mooli kachumber recipe is another super simple, no-frills recipe that is a good change from the usual raitas and kachumbers. The best part about our Indian salad recipes is that the dressing does not contain too many calories. For this kachumber too the dressing is tempering or tadka made using little oil. It is not cooked but dressed with this tadka, so it’s next best to eating white radish raw.
Radishes help prevent constipation, urinary disorders, jaundice, and many more ailments-the list is quite long really. That’s why I am keen that Devansh eats radish, and white radish is quite easy to get your hands on. But the nutcase doesn’t like this mooli kachumber; Kalpesh and I like it. For Devansh, I keep some aside for making mooli parathas. He eats it when added in paratha. Sabzi made using leaves of white radish is quite delicious too. But to make this sabzi, the leaves need to be really fresh. Sadly if you stay in cities, there’s too much gap between the time radishes are harvested and the time they reach the market. Couple of months back I had managed to get my hands on this freshly plucked white radishes from an organic farm in Mundhar (in Konkan) and we made the sabzi with its leaves and the root. Trust me you the sabzi just melted in our mouths. I will share the sabzi recipe with you next time I manage to lay my hands on freshly harvested white radishes. Meanwhile I hope you enjoy this simple Indian salad recipe of white radish or mulyachi koshimbir as we call it at home.
Mooli Kachumber (White Radish Indian Salad) Recipe
- 2 cups grated white radish mooli
- 2-3 tsp oil
- 1/4 th tsp mustard seeds rai
- Pinch of asafoetida hing
- Pinch of turmeric powder haldi
- 1-2 tbsp chopped coriander
- 1 green chili
- Half a lemon
- Salt to taste
- Heat a tadka pan, add oil, and then add mustard seeds when the oil is hot.
- Add a large pinch of hing and haldi when the mustard seeds start to splutter.
- Add chili pieces and turn off heat. (I use a light-colored, non-spicy chili. I deseed the chili and then cut it in 2 large pieces as it becomes easy to remove the pieces from kachumber afterwards. You can cut the chili in small pieces if you want to retain the pieces in the kachumber.)
- Take grated radish in a mixing bowl, add tadka to it after it cools down, and mix well.
- Squeeze half a lemon and add salt. (Use a large lemon as less lemon juice will not help remove the pungent taste of white radish.)
- Remove the chili pieces from the kachumber, add chopped coriander, and mix the kachumber properly.