Mooli Salad

The other day we posted a mooli salad with yoghurt, this one is a lime based dressing and more citrusy than creamy.  The addition of jaggery or sugar adds a twist of flavour that balances the spicy mooli, making this a crunchy and lovely salad and an excellent staple to have in your repertoire if you can find mooli to use.

We are also finding bags of sprouts at all of the vegetable stands here, mainly moong and chickpea, again not something I would have thought and not sure if it's because we are in a definitely middle class area here in Gokalum, but good news for us.

This salad is easy to make and is a perfect accompaniment to any Indian dish, we had it with Rajma and potato paratha for a rice free meal.

We are also close to making a mooli paratha as in our research for these salads that seems to be one of the most common ways to use mooli, something we hadn't thought of and can't quite imagine the taste of, so watch this space!

Mooli Salad - serves 4


1 cup mooli, peeled and grated
1/2 green bell pepper, chopped
1/4 sprouts
1/4 cup coconut
1/2 green chilli, seeded and minced
1/5 tbsp jaggery or sugar
2 tbsp lime juice or vinegar
1/4 tsp salt

For the tempering
1 tsp olive oil
1/2 tsp cumin seeds

1. Mix the mooli, peppers, sprouts, coconut, chilli, jaggery, lime juice or vinegar and salt together in a bowl, gently mix.
2. Heat the olive oil in small pan, add the cumin seeds and stir for about 30 seconds.  Add to the salad, toss and serve.