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.