Wednesday, December 31, 2008

Carrot, Beet, and Jicama koshimbir

If I said that I have been busy for the last few months, that would be quite an understatement. The blog was started and nurtured in calmer times, but as other things took over, it fell aside. I did have things to write about at the back of my mind, but time wasn't in my favor.

A well-intentioned post for a friend's JFI event got delayed, and even my own 2nd blogiversary post couldn't be completed in time. Finally, I couldn't let the year end without one last post.

I have mentioned before that koshimbirs are a favorite of mine. These are usually dismissed as simple seasonal salads, but fortified with peanuts, and amped with seasonings, they are bright with flavor and texture.

This combination came together one evening inspired by what was bought at the farmers' market, and based on my usual recipe for carrot koshimbir. The jicama added a crisp sweetness, and the beets added color and earthiness to create a completely new favorite which was deliciously addictive, and healthy to boot. I practically finished the entire bowlful.

This can be made with only carrots and will be called gajarachi koshimbir, the Maharashtrian carrot salad. As always, all seasonings can be adjusted to taste, but my preference is to have a good balance of heat, tang, and sweetness.

Carrot, Beet, and Jicama Salad / Koshimbir

Carrot, Beet, and Jicama koshimbir

Ingredients

1 medium carrot
1 small beetroot (raw is fine)
1 small jicama
1/4 cup crushed peanuts
3/4 teaspoon red chili powder
1 teaspoon sugar
1 teaspoon salt, or to taste

For phodni (tempering):
1 teaspoon oil
pinch of mustard seeds
pinch of asafoetida (hing)
1/4 teaspoon turmeric
1 green chili, slit lengthwise into 2

1 Tablespoon lemon juice
1 Tablespoon chopped cilantro

Method

Grate the carrot, beet, and jicama in a medium sized bowl. Add the peanuts, chili powder, salt, and sugar.

Heat the oil in a small pan. Add the mustard seeds, and when they start to pop, add the asafoetida, turmeric, and chili. When the chili starts to change color, pour the oil over the rest of the ingredients.

Add the lemon juice and cilantro, and stir everything together to mix.


Have a healthy and happy new year!

14 comments:

Anjali said...

ET a happy new year to you! Good to see you post.

I had to google for Jicama, it is still not seen in Indian markets. That was a new learning for me.

Thanks

Manisha said...

ET, HNY!

Sunshinemom said...

Looks so vibrant and tasty! Happy New Year!

Vij said...

Healthy n easy to fix! looks lovely.

ms said...

Happy new year to you ET! Looks like a refreshing combo.

TheCooker said...

Yay you is byack!
Don't you disappear now.
Happy New Year and Happy Blogiversary.

प्रिया said...

Jicama was new learning for me too! I must hunt this down. Happy new year and blogiversary too. Hope you can spare more time for the blog in the new year :)

NSG said...

Good to hear from you again. Wish you a happy and healthy 2009!

Cynthia said...

Happy New Year!

Priyanka said...

Happy New year ET.glad to see you back. the gajar tamatyachi koshimir is a hit with all my friends too. i will try adding jicama and beet to it the next time i make it.

Kitchen Flavours said...

Wow new combo to me... Looks yummy and healthy... My first visit here.... Food looks rocking here...Will revisit for more...

Miri said...

Koshimbir is my absolute favourite! thats an interesting recipe with jicama!

neha said...

jicama is new to me too....i am visiting your blog first time...its interesting

evolvingtastes said...

neha, thanks for stopping by and welcome to my blog!

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