Shredded Radish, Coconut and Carrot Salad
MOOLI NARIYAL KACHAMBER

-Recipe from Yamuna mataji

    Try this dish when you have leftover coconut on hand, or if you have frozen shredded coconut. In large cities, frozen shredded coconut is sold in 1-pound (455 g) bags at many Cuban and Spanish grocery stores, and for occasional use it is a convenient alternative. Use any fresh radish –little round pinks as a vivid color contrast to the carrots, for example.

Preparation time (after assembling ingredients): 10 minutes
Serves: 6

½ cup (120 ml) shredded radishes
1/3 cup (35 g) shredded fresh coconut
1/3 cup (80 ml) shredded scraped carrots
¼ teaspoon (1 ml) salt
¼ teaspoon (1 ml) paprika or cayenne pepper
2 table spoons (30 ml) chopped fresh coriander or parsley
1 ½ table spoons (22 ml) ghee or avocado oil
¼ teaspoon (1 ml) ajwain seeds or celery seeds
¼ teaspoon (1 ml) fennel seeds
¼ teaspoon (1 ml) cumin seeds

1.    Combine the radishes, coconut and carrots in a strainer and press out the excess liquid. Place them in a bowl and add the salt, paprika or cayenne and fresh herbs.
2.    Heat the ghee or oil in a saucepan over moderate heat. When it is hot but not smoking, add the ajwain, fennel and cumin seeds and fry until they darken a few shades. Pour the seasoning into the salad and toss well.