If you are looking for easy Indian salad recipes, try this simple yet healthy Mooli Kachumber recipe. We Maharashtrians call it Mulyachi Koshimbir.
Author Mukta Tikekar
2cupsgrated white radishmooli
1/4th tsp mustard seedsrai
Pinchof turmeric powderhaldi
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.
You can add curd to this kachumber to have it raita-style. Add a pinch of sugar to the raita.