Shredded radish, coconut and carrot salad (Mooli nariyal kachamber) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 365) by Yamuna Devi

  • carrots
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute ground cayenne pepper for paprika, parsley for coriander leaves, avocado oil for ghee, and celery seeds for ajwain seeds.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herbed mung dal cheela (Cheela)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for paprika, parsley for coriander leaves, avocado oil for ghee, and celery seeds for ajwain seeds.

  • Ganga108 on February 22, 2022

    Kachumbers are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker. This salad is daikon radish, carrot and coconut – a fresh and lively taste especially in late Autumn and into Winter when these veg are at their best (at least in my part of the world). But because good quality daikon and carrots are available the rest of the year too, this vivid salad can grace your Summer table as well.

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