Radish + Onion + Raw Mango + Boondi + Raita

Radish + Onion + Raw Mango + Boondi + Raita .....

Peel the skin and grate one medium sized radish. Also grate one medium sized raw mango with skin after washing and wiping it dry with a thick towel. Chop one medium sized onion chopped finely. Mix all three in a bowl.

Add 1 cup of thick beaten curds to the above mixture with 2-3 green chilly cut to pieces and salt to taste. Mix well. Add 1-2 tsp of grated ginger also. 

For Tempering : Heat 2 tsp of oil in a small pan, when hot add ½ tsp of urad dal and when the colour changes slightly add 1 tsp of rai (sasam), when they splutter add in 8-10 curry leaves and ½ tsp of hing powder and pour over the curd mixture. Mix well and keep it in the fridge if not serving immediately.

To Serve : While serving the salad add in 1 heaped cup of salted bondi (used specially for salads available in the market) and mix well. Serve immediately as the bondi will get softened fast. If you find the salad too dry to mix add in half a cup of beaten curds and mix well to get the right thick consistency for serving. If the curds are too thick or creamy you can add in half a cup of water to the salad.