Mooli Koshimbir

Instructions

1. 1

   Prepare the radish

   • Peel and grate the radish into a large bowl.
   • Sprinkle a pinch of salt over it and let it sit for 5-10 minutes. This will help release its water.
   • Gather the grated radish in your hands and squeeze out as much water as possible. Discard the water and place the dry radish back in the bowl.
2. 2

   Combine the koshimbir base

   • To the bowl with the squeezed radish, add the whisked yogurt, coarsely crushed peanuts, chopped coriander leaves, green chili, sugar, and the remaining salt.
   • Mix everything together until well combined.
3. 3

   Make the tempering

   • Heat oil in a small pan or tadka pan over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 20-30 seconds until the curry leaves are crisp and everything is fragrant.