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Course Salad
Servings 4 servings


  • 8 ~10 Small <g class="gr_ gr_51 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="51" data-gr-id="51">Radishes </g> tops trimmed and quartered
  • ½ cup Roasted Peanuts coarsely chopped
  • 1 tbsp Oil
  • ¼ tsp Mustard seeds
  • ¼ cup Cumin seeds
  • 1/8 tsp Asafoetida <g class="gr_ gr_50 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="50" data-gr-id="50">hing</g>
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 1 tbsp lemon juice


  • Heat oil in a small saucepan over medium heat. Add the mustard and cumin seeds and once the seeds to splutter, add the turmeric, <g class="gr_ gr_52 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="52" data-gr-id="52">asafoetida</g> and salt.
  • Remove the pan from heat and add the lemon juice and let the mixture cool.
  • Just before serving, arrange the radishes and the chopped peanuts in a bowl, pour the dressing over the top and mix thoroughly. Serve right away!!