Crunchy, Peppery, Sharp - That's how I describe this Radish Salad made using both the root and the leaves.
What have you been upto this week? Me, I've been gardening a little.
Tomatoes are blooming, I see 2-3 juicy ones in the future. But today, was the day to harvest the Mooli (Daikon or Moolangi). I was surprised at how easy and low maintenance Mooli. Just throw in the seeds and stop worrying about them. Wait until they pop out of the ground, and they are ready to be harvested. Two lovely white moolis were peeking out of the soil in my pot. So harvest them, I did.
Whatever I've grown in my little balcony garden, I've tried to celebrate those vegetables. Home grown vegetables are so fresh and tasty, they need to be celebrated. Hence, this healthy awesome crunchy salad that uses the root as well as the leaves. Waste nothing my friend. And this salad needs the leaves, it taste absolutely nothing like what it should without those peppery leaves. If you cannot find Mooli with the leaves attached to them, I suggest using any other peppery leaves like Arugula.
This is my Grandmother's recipe and one knows Grandmothers are rarely wrong when it comes to food. I've never been too fond of daikon or Moolangi (Mooli), but this Salad is one that I will never refuse.
This Mooli Salad is not a salad that can be had for lunch or dinner on its own like Caesars salad. This is more like an accompaniment to a meal. Give me a plate of rice and dal and this salad makes an amazing side with its crunch and freshness.
- Kosambri - Simple salad made using cucumbers and soaked moong dal. Serve as an accompaniment with a full meal.
- Mooli Palak Sabzi - Rajasthani sabzi made with the mooli root and palak leaves.
Kochhidu Moolangi Salad | Mooli Salad | Radish Salad
Fresh salad made from finely chopped daikon radish or mooli and its leaves.
Recipe Type: Salad
Cuisine: South Indian
Prep Time: 15 minutes
Yield: Serves 3-4
2 Daikon Radish or Mooli or Moolangi
Daikon leaves or Mooli ke patte or Moolangi Soppu
2-3 dry Red Chilli
2 tsp Oil
1/2 tsp Mustard seeds
Salt to taste
Break off the leaves of the mooli and wash nicely
Chop the leaves finely
Peel the mooli and cut it finely.
Mix the leaves, mooli and salt.
Heat the oil and add mustard seeds.
Once they splutter, add the red chillies to the oil and fry for 30 seconds.
Add this tempering to the salad and mix well