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TADAKIYUN (Mulangi kirai-Tomato Salad)



Salads are an integral part of any Indian meal. Unlike their western counterpart, Indian salads are regular salads, salads with oil dressing, salads which have partially cooked or partially fried or deep fried ingredients .Some salads have spices and some are just SALADS . I would be bringing to you some known and some unknown varieties .I trust you would try them out. Happy Salad days!!! 

I am partial to Mulangi (Radish) and my first salad comes in the form of Mulangi Kirai (radish leaves) salad which I bet You would never have tasted. This was my mother's favourite and is mine too!! So without much ado, here I go.......

Mulangi Kirai (Radish leaves) 10 leaves
Tomato 1 no. (Big)
Asafoetida 1/2 to 3/4 spoon
Red Chilli powder 3/4 spoon
Salt to taste
Salad oil/Groundnut oil 2 spoons





Select clean hot radish leaves (white mulangi ) Remove center veins with a sharp knife. Cut all the leaves similarly and arrange five leaves and cut leaves to make about 3 mm width long slices (ribbons). Set aside. Dice tomatoes into 1/4 " pieces. Select tomatoes which are firm and not too sweet. Now mix both Mulangi kirai and tomatoes and all the dry spices. Jeera is optional. I don't use it. Add salt and finally add oil and mix thoroughly. Remember to add slightly more salt as this tastes great with anything.


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