Preparation info
  • serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Use the smallest radishes that you can find for this salad. Combining the radishes with peanuts gives a crunchy texture and hot flavour. It serves as a fresh-tasting accompaniment to most cooked dishes.


  • 200 g (7 oz) small radishes
  • 1 tablespoon oil


Wash the radishes and top and tail them. Cut each radish into four or eight pieces.

Heat the oil in a small saucepan over medium heat, add the cumin and mustard seeds, then cover and shake the pan until the seeds start to pop.

Add the asafoetida, turmeric and salt to the pan, then rem