Name: Refreshing and Crunchy Raw Mango Salad recipe by Sonal Sardesai at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: Raw Mango/ Kairi- 1 big, peeled, de-seeded and grated; Cabbage- 1/2 of a medium sized one, finely chopped; Apple-1 medium sized, peeled and finely chopped; Cucumber- 1 small, peeled and finely chopped; Frozen Corn Kernels- 1/2 cup , lightly steamed; Split Green Moong Dal- 1/ 4th cup, soaked for an hour; Split Bengal Gram Dal/ Chana Dal - 1 tbspn; Lemon Juice- of 1 medium sized lemon, freshly squeezed; Sugar- 1/2 tspn; Salt-to taste; Curry Leaves-a handful; Mustard Seeds- 1 tspn; Asafoetida/Hing- a pinch; Green Chillies-2, slit; Dessicated Coconut Powder- 1 tbspn ( optional); Oil- 1 and a 1/2 tspn

ABOUT Refreshing and Crunchy Raw Mango Salad RECIPE

With the weather turning unbearably hot,sultry and gruelling in the past few weeks, I was looking to eat a wholesome, light and easy salad one afternoon for lunch. I drew inspiration from the traditional raw mango kosambari that is made in South India. I added the ingredients I had lying around in my fridge at home on that particular day and came up with this truly tangy, delicious and healthy one pot salad meal :)

Ingredients Serving: 4

Raw Mango/ Kairi- 1 big, peeled, de-seeded and grated
Cabbage- 1/2 of a medium sized one, finely chopped
Apple-1 medium sized, peeled and finely chopped
Cucumber- 1 small, peeled and finely chopped
Frozen Corn Kernels- 1/2 cup , lightly steamed
Split Green Moong Dal- 1/ 4th cup, soaked for an hour
Split Bengal Gram Dal/ Chana Dal - 1 tbspn
Lemon Juice- of 1 medium sized lemon, freshly squeezed
Sugar- 1/2 tspn
Salt-to taste
Curry Leaves-a handful
Mustard Seeds- 1 tspn
Asafoetida/Hing- a pinch
Green Chillies-2, slit
Dessicated Coconut Powder- 1 tbspn ( optional)
Oil- 1 and a 1/2 tspn

Instructions

Toss the chopped cabbage, apple,cucumber, steamed corn, grated raw mango, the soaked moong dal ( with the water drained out ) into a bowl.
Heat the oil, give a tadka of the chana dal, mustard seeds, hing, curry leaves and slit green chillies till it starts to sizzle.
Pour this over the lightly tossed salad.
Add lemon juice and gently mix in. This will keep the apples from changing colour.
Chill in the fridge till you need to serve it.
At the time of serving , add the sugar and salt to taste. Gently toss once more.
Sprinkle the dessicated coconut on top if using it, I recommend that you do as it compliments the flavours of this salad very well.
Take a huge helping in a bowl, put your feet up, curl up with a good book and enjoy it ,like I did :)

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