Friday, October 22, 2010


I made this simple radish salad with the baby radishes that I got from the farmers' market.

Radish Salad
1 medium radish or 1 bunch of baby radishes
1 cup plain yogurt
1 tbsp ginger, minced

Grind to a paste
1/2 tsp. mustard seeds
2 tbsp fresh coconut
2 green chilies

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 sprig curry leaves, torn

1. Peel and chop radishes very finely.
2. Stir in all the remaining ingredients including coconut paste.
3. Heat oil in a saucepan. Add the tempering ingredients
4. Drizzle the tempered oil over the salad.
5. Mix well and serve as a side dish.

Note -
1. The name kochchoLi suggests finely chopped so do not grate the radishes for this recipe.
2. Traditionally, coconut oil is used for tempering.


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