Mooli Salad with Yoghurt

I love mooli and while we are here in Mysore I'm trying to get as much of the fresh mooli as I can which is easy as it's on every cart and veg stall around.  You might not think of salads when it comes to Indian food, but especially in South India they are often part of a meal, and we try to include one every time to add crunch and another flavour element.  

They are often similar to each other and once you get the hang of it you can improvise easily.  We threw in the pomegranate seeds as they area also easily available, add a lovely taste and wonderful colour.




Mooli & Yoghurt Salad

1 large mooli, grated (about 2 cups)
1/2 cup yoghurt
1 tbsp fresh ginger, grated
1 green chilli, deseeded and minced
1 tbsp fresh coriander leaves, chopped
1 tbsp fresh mint leaves, chopped
1 tsp salt

For the tempering
1 tsp oil
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp asafoetida
A few curry leaves

Add the pomegranate seeds to garnish.

1. Mix the yoghurt with the ginger, chilli, herbs and salt and add the mooli, stir well.
2. Heat the oil in a small frying pan and add the mustard seeds and urad dal, and heat until the mustard seeds pop, add the asafoetida and curry leaves and stir for around 30 seconds.  Remove from heat and mix in with the salad.
3. Top with pomegranate seeds and chill or serve immediately.