Feb 182012

This salad is very refreshing and juicy and yet very tasty. It has South Indian tinge and I’m sure you’ll love the taste in all seasons. We usually have this salad as an accompaniment to sambar. It goes well with sambar rice. Since its raw and very easy to make, I prepare this salad when we get bored with usual curry and other side dishes.

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Cabbage (finely shredded) —2 cups

Carrot (shredded) –1 medium

Tomato (cubed) –2 medium

Green Chillies –2

Ginger –1/4 inch piece

Olive oil –1 Tbsp

Mustard seeds –1 Tbsp

Asafetida –1/4 tsp

Curry leaves –few

Coriander leaves –3 Tbsp

Salt –to taste

Lemon –1


1. Make this salad 5 mins before serving. Do not let it sit for a very long time.

2. In a small kadai, heat oil and add mustard seeds. Let it splutter and add cut green chillies, shredded ginger and fry. Now add asafetida and switch off the flame.

3. In a large bowl, mix cabbage, carrot, tomato, coriander leaves, salt. Add the tempered mixture from step 2. Mix in the juice of 1 lemon and adjust the salt. Serve immediately.

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One of the main gravy dishes that is great with rice, idli, dosa or pongal is sambar. Very simple to make and great to taste. Many individual vegetables like onion, small onions, radish, white pumpkin, okra, radish, bell peppers, drumstick, chayote squash, carrot, brinjal, potato can be added in the sambar. A mix of above vegetables can also be added as a variation.


Mustard seeds –1Tbsp

Red Chillies –1

Fenugreek seeds –4 seeds

Radish (Dikon) –1 cup (cut in circles)

Tamarind –lemon size

Water –2 cups

Toor Dal –1 cup (cooked)

Sambar Powder –1 1/2 Tbsp

Curry leaves — a few

Coriander leaves –2 Tbsp

Salt to taste


1. Take thick pulp out of tamarind from 2 cups of water and keep aside.

2. In a vessel/kadai, heat 1 Tbsp of oil, add mustard seeds and let it splutter. Now add red chillies, fenugreek seeds and fry for a min.

3. Add vegetables and tamarind pulp taken from step 1. If you are using onions/pearl onions in sambar, fry the onions till golden brown before adding the pulp.

4. Add sambar powder, salt and cover lid and cook for about 20 mins.

5. Cook Toor dal in pressure cook. Mash the dal well and add to the sambar. Let it boil and froth up. Add asafetida just before removing from flame.

6. Garnish with curry leaves and coriander leaves. Serve hot with rice, idli, dosa, vada, pongal.

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