KCB 6.3: North Indian Cabbage and Peanut Salad (Kobi Pachadi)
North Indian Cabbage and Peanut Salad (Kobi Pachadi)
A pachadi is a raw vegetable salad with finely cut pieces of vegetables, lemon juice and oil dressing, nuts, and freshly grated coconut. This attractive salad, a sort of 'Indian coleslaw', originates in the Maharashtra state on the west coast of India. This salad can be made in advance, for the taste improves as it marinates.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 1/2 a medium cabbage (inner leaves only), finely shredded (about 6 cups, or 1 1/2 litres)
• 4 medium tomatoes, finely chopped
• 1/2 cup (125 ml) ground, roasted peanuts
• 2/3 cup (165 ml) grated fresh coconut
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 6 teaspoons (30 ml) fresh lemon juice
• 2 tablespoons (40 ml) light corn oil
• 1/2 teaspoon (2 ml) brown mustard seeds
• 1/2 teaspoon (2 ml) cumin seeds
• 1/4 teaspoon (1 ml) turmeric
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) hot green chili, seeded and minced
• 4 tablespoons (80 ml) coarsely chopped, fresh coriander leaves
• 4 medium tomatoes, finely chopped
• 1/2 cup (125 ml) ground, roasted peanuts
• 2/3 cup (165 ml) grated fresh coconut
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 6 teaspoons (30 ml) fresh lemon juice
• 2 tablespoons (40 ml) light corn oil
• 1/2 teaspoon (2 ml) brown mustard seeds
• 1/2 teaspoon (2 ml) cumin seeds
• 1/4 teaspoon (1 ml) turmeric
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) hot green chili, seeded and minced
• 4 tablespoons (80 ml) coarsely chopped, fresh coriander leaves
1. Place the cabbage, tomato, peanut powder, coconut, salt, sugar, and lemon juice in a large bowl. Mix well and set aside.
2. Fry the mustard seeds in oil in a small pan over moderate heat until they crackle. Add the cumin seeds, turmeric, asafoetida, and green chili. Fry until the cumin seeds turn a darker shade. Remove from the heat.
3. Add the spices to the cabbage. Toss the salad thoroughly and garnish with the coriander leaves. Chill and serve cold.
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