Gajar mooli kachumber | tiranga salad

Get a scoopful of gajar mooli kachumer this winter on your Indian thalis. The crunchy flavour bursting salad is an eyepleasing tiranga salad.

The kachumber salad is a banal addition to everyday Indian meals. We pass it off as routine existence and chowdown mostly because mum will roll her eyes. If we step back and give this a bit of thought, it is actually a crunchy tasty salad on the plate that actually gets eaten.
Since we are going on the tricolour theme and had done a layered salad earlier, I decided to turn this into a tricolour tossed salad, aka gajar mooli kachumber. Gajar mooli is a combination often used together in Asian cuisine. With the archetypal coriander leaves added to the mix, it easily transforms into yet another triranga salad.

Ingredients to make gajar mooli kachumber

Carrots: the orange for this tricolour salad comes from the carrots. Choose long sweet carrots to this recipe. Don’t pick limp ones as they don’t taste great for a salad. You could use coloured carrots if you have any yo make a multicolour kachumber 

Radish: the crunchy spicy radishes arr the white part. I have used daikon radish Herr. Pick the smaller sized ones ad they will be tender compared to the thicker ones which would have formed the fibrous net around it.

Capsicum: bright green for the tiranga salad comes from both capsicum and coriander that is used. The capsicum have the smell of the chillies with no heat that makes it a perfect addition. Choose the weightier ones as they are juicier.

Coriander leaves: fresh coriander leaves brighten up the kachumber. It I’d also an essential ingredient for Indian salads. You can avoid it if you feel the soapy flavour and choose mint instead.
For the salad dressing: this is an oil free dressing. It is simply the juice of a small lemon mixed with salt. You can add crushed pepper, chilli flakes or shallots to the dressing if you like .

Let’s make this tiranga salad

Prepping the veggies: wash and peel the carrots and radishes. Get the capsicum prepared. Clean and chop the carrots and radishes into almost like a mince. You could grate them instead. Chop the capsicum too and finely chop the coriander leaves. If you are using chillies you could pound them.this gives the heat and flavour. I have not added any.

Prepare the salad dressing: This is probably the easiest salad dressing ever. Mix together lemon juice and just enough salt to give it flavour. Ensure the salt is well mixed and the dressing is ready.

Tossing the salad together: Into the mixing bowl add the carrots radishes capsicum and coriander. Mix that well. Pour in the dressing and mix the salad well.
The salad is now ready.

Mealprep and lunchboxes

The salad is a perfect one to mealprep as the carrot and radish don’t go limp easily. It stays good for three to four days in the refrigerator and that is helpful to add to the lunch boxes.
You could pair this salad with everything from toast to nuggets or mixed rice to a full meal platter.So have fun with it.

Easy Indian salads to add to your plate.

Salads add crunchy and colour to any meals. Here are some that we commonly make and enjoy.
Moth bean salad
Pomelo salad
Mangoginger salad
South Indian carrot salad

Stay connected

Hope you love making this tiranga salad as much as I loved putting it together. It is one of the easiest colourful oil free salad. When you have this combo, do give us a shout out. Don’t miss to subscribe and stay on with us.
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