Peppery, earthy and pungent, this is a salad with big, bold flavours. Pro tip from Pooja, the contributor of this recipe — for best results make with radish that are sweet. Read more about Pooja and Kumaoni cuisine here!
1 sweet radish
4 tbsp sesame seeds
1 dry red chilli
1 tbsp mustard oil
Juice of 1 lime
Sea salt, to taste
Peel, then chop the radish into 1-inch fingers.
If the radish is juicy, let the juices run dry for a bit after chopping.
Toast the sesame seeds on a pan until fragrant
Coat a hot pan with mustard oil. When it begins to smoke, add in the red chilli.
Let is roast slowly until black and crisp.
Blend the toasted sesame with the chilli and sea salt.
Add the lime juice to the sesame and chilli.
Mix well to combine. It will form a light paste.
Coat the radish fingers with this mix and serve cold.
ALSO ON THE GOYA JOURNAL
How raw single varietal honey represents terroir | Allison Stewart
They fascinating kitchens of the Travencore royal family | Manu S Pillai
A 63-year-old sweet shop selling Tirunelveli halwa | Sharmila Vaidyanathan
A tart raw mango curry | Rashmi Gopal Rao
Mavina Hannina Sasve | Rashmi Gopal Rao
Besida Mavankai Gojju | Rashmi Gopal Rao
Raw, ripe, and everything in between | Rashmi Gopal Rao
Taking Chettinad to the world | Aysha Tanya