Thursday, April 19, 2007

Off to a (smelly) start

Moola (mooli, radish) often gets a bad rap for it's pungent smell.
But those who like it, enjoy radish in all it's forms.
Be it radish parathas like
these or a radish curry like this.
Here is a simple Maharashtrian-style koshimbir (salad) and my entry for Nupur's
A to Z of Indian Vegetables.

Moolya-chi Koshimbir

2 cups grated moola (radish).
2-3 tbsp urad daal, soaked
1/3 cup peanuts, roasted and ground coarsely
salt, to taste
1 tsp sugar
4-5 leaves kadhilimba (curry leaves)
oil and jeera for the phodni (tadka)
kothimbir (cilantro) for garnishing

Put the grated radish in a colander and sprinkle with some salt. This steps serves the dual purpose of removing some water and reducing the pungency of the radish.
After about 30 mins transfer the radish to a bowl.
Add the daal, the peanuts, and sugar to the radish.
Heat oil for the phodni, add jeera. Once the jeera browns, add the curry leaves.
Pour this phodni over the radish mixture.
Taste and adjust the salt.
Garnish with kothimbir.

Enjoy with steamed rice or with plain rotis; even tastes great as a sandwich filling!

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