Go Back
–+ servings
Shredded Radish, Coconut and Carrot Salad MOOLI NARIYAL KACH – vegetarian recipe
Stav Kogan

Shredded Radish, Coconut and Carrot Salad MOOLI NARIYAL KACHAMBER

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Calories: 58
Ingredients Method Nutrition

Ingredients
  

  • 0.5 cup (4.0 oz / 115g) shredded radishes
  • 0.33 cup (1.2 oz / 35g) shredded fresh coconut
  • 0.33 cup (2.6 oz / 75g) shredded scraped carrots
  • 0.25 tsp (0.05 oz / 1.5g) salt
  • 0.25 tsp (0.02 oz / 0.5g) paprika or cayenne pepper
  • 2 tbsp (0.1 oz / 3g) chopped fresh coriander or parsley
  • 1.5 tbsp (0.7 oz / 20g) ghee or avocado oil
  • 0.25 tsp (0.03 oz / 0.8g) ajwain seeds or celery seeds
  • 0.25 tsp (0.03 oz / 0.8g) fennel seeds
  • 0.25 tsp (0.03 oz / 0.8g) cumin seeds
  • 1.0 cup (4.0 oz / 115g) scraped finely shredded carrots, pressed dry
  • 0.33 cup (1.7 oz / 50g) finely chopped red bell peppers, stemmed and seeded
  • 0.33 cup (1.7 oz / 50g) chopped cashew nuts, toasted
  • 0.5 tsp (0.1 oz / 3g) salt
  • 2 tbsp (1.0 oz / 30g) yogurt or crème fraîche (optional, for creaminess)
  • 1.5 tbsp (0.7 oz / 20g) ghee or vegetable oil
  • 1.0 tsp (0.1 oz / 3g) black mustard seeds
  • 1.0 tbsp (0.05 oz / 1.5g) coarsely chopped fresh coriander or minced parsley
  • Master the Tadka (Tempering): Keep a close eye on your ghee. Mustard and cumin seeds should pop, darken, and release their fragrance. Have your spices measured and resting right by the stove, as they can go from perfectly toasted to burnt in just seconds!
  • Toast the nuts evenly: For the cashew variation, take the time to dry-roast your nuts in a skillet over low heat until golden brown. This draws out their natural oils and adds a much deeper, more satisfying crunch to the final dish.

Method
 

  1. Combine the shredded radishes, fresh coconut, and scraped carrots in a fine strainer and press out the excess liquid.
  2. Transfer the pressed vegetables into a mixing bowl and gently stir in the salt, paprika (or cayenne pepper), and chopped fresh coriander.
  3. Heat the ghee (or avocado oil) in a small saucepan over moderate heat.
  4. Once the oil is hot but not smoking, add the ajwain, fennel, and cumin seeds, frying them until they darken a few shades. Immediately pour the hot aromatic seasoning over the salad and toss well to coat evenly.
  5. Combine the dry shredded carrots, chopped red bell peppers, toasted cashew nuts, salt, and yogurt (or crème fraîche, if using) together in a mixing bowl until evenly incorporated.
  6. Heat the ghee (or vegetable oil) in a small saucepan over moderate heat until it is hot but not smoking.
  7. Add the black mustard seeds and fry just until they begin to sputter, pop, and turn gray.
  8. Pour this hot mustard seed seasoning directly into the salad, add the fresh coriander or parsley, and toss thoroughly to mix. What is your favorite dish to serve alongside a fresh kachamber?
  9. Let me know in the comments below!
  10. Squeeze out the moisture: Radishes carry a massive amount of water. Pressing the liquid out thoroughly ensures your salad stays incredibly crisp, preventing a soggy base so the aromatic oils can perfectly cling to the vegetables.

Nutrition

Calories: 58kcalCarbohydrates: 2.5gProtein: 0.5gFat: 5.5g

Tried this recipe?

Let us know how it was!