Enjoy The Flavours and Colours: Salads of India

India is a land of culture, traditions, and Food which includes various lip-smacking cuisines. We all have always considered the main courses as very significant/ vital part of a meal. But there is something that accompanies our main course and makes it more palatable, nutritious and is tongue tantalizing and that is a Salad. The vast cuisines of Indian have their own authentic salads which are not only different in flavors and aromas but also varies in the choice of Ingredients. The reasons for the choice of ingredients are different, depending on factors like food choices, food habits, customs, religious beliefs, traditions, climate and seasonal availabilities in different regions of India. Let me take you a Salad trail which includes various flavours, colours, aroma, textures, and appearance of the various regions/states of India- The Land of Various cuisines. Let's have a sneak peek to all the salads of India. Let me begin with a Salad which is not only delicious but is a powerhouse of nutrition called Singju, a very healthy salad from Manipur, originated in Meitei which is also adored by the North Eastern States of India. A vegetarian Singju is consumed mainly during ritual occasions/feasts. It is mainly prepared with Chickpea Powder, Perilla seeds (bhanjeer), Chillies, green leafy vegetables, Lotus Stem, Stink beans, cabbage, cauliflower, unripe papaya, Banana flower, Rice bean, onion,  and salt to season. People mostly prefer eating non-vegetarian Singju at home which is prepared with a Manipuri fermented fish called Ngari, Chillies, leafy vegetables and vegetables mentioned in the Vegetarian Singju. Not to forget salt to season it. It is typical of Indian salads. Ushoi Kangshu- A traditional Bamboo Shoot Salad of the Meiteis of Manipur. It is a fiery salad prepared with fresh bamboo shoot, fermented fish, chilies and peas. The method of its preparation is a traditional art which is handed over from generation to generation. Sprinkle a few Chameleon Leaves (Toning-Khok) or Lemon Basil (Mayang-ton) and onion over the prepared Ushoi Kangshu to further enhance the flavours. Tripura: Pork and Roasted Chili Salad (Wahan Mosodeng) is prepared with big boiled chunks of pork, juliennes of ginger, sliced onion, roasted and ground green chilies, salt and Mexican Parsley (kaising Mosla/Doina Bakhor) This salad is unique among Indian salads. Assam- Tiyoh a salad prepared with cucumber, tomato, onion, carrot with Kaji Lemon. Nagaland: Pennywort Salad is prepared with Indian Pennywort leaves, Cherry tomatoes, Onion, Green chilies, and peanuts.

Ki Baa (Smoked pork and Kidney Beans Salad) is prepared with smoked pork. Red kidney beans, Ginger, Green chilies, fresh coriander leaves, and Smoked pork.

  Meghalaya: Dohkhlieh is a special kind of pork salad, made from boiled pork, onions, and chilies. Gondhoraj lebu juice brings up its flavor from the zesty lemon.   In Bihar: Salad with cabbage, raw peas, onions, tomatoes, cucumber, coriander leaves, beetroot, carrot, and fresh winter vegetables are served in huge Thali's along with the food. Koshimbir Maharashtra Koshimbir It is a very famous salad from Maharashtra, prepared with finely chopped onion, cucumber, roasted and coarsely ground peanuts, green chilies, fresh cilantro and a dash of lemon juice, salt to taste mildly tempered with oil, asafetida, mustard seeds, and curry leaves. Some Maharashtrians prefer adding beaten curds instead of lemon juice and a little rock salt. Parsis prefer Kachumber (a sharp onion-cucumber based salad) which accompanies most meals. It is prepared with raw onion, cucumber, tomatoes, fresh cilantro, spicy green chilies drizzled with a salad dressing prepared with red vinegar. It goes best with Parsi Dhansak. Gujarat: Kachumber salad comprising of freshly chopped cucumbers, tomatoes, onions, fresh coriander leaves, green chilies, dressed in curd/lemon juice or vinegar. Gujaratis sometimes add cabbage to give it a crunchy texture. Goa: Dry Prawn Salad /Dry Prawn Kismur ( Sukhi Sungta Kismur) is a traditional Goan salad  Goans generally call it a dry fish salad or Kismuri, It can be made with dry prawns or shrimp, Mackerel , shark, surmai (King fish). Other ingredients used for its preparation are Tamarind, Kokum, Red chili and Turmeric powder, coconut oil, onion, scraped coconut and salt. Odisha: Muga Chakta (Moong Fruit Salad) Savitri Amavasya brata is celebrated by all married women of Orissa praying for the wellbeing and long lives of their respective husbands. It is prepared with Moong dal. Mangoes, bananas, apples, guava, oranges, grated coconut sugar and coarsely ground Cashew nuts. Bengal: Fragrant Bengal Lime Salad: The familiar Salad is elevated to a Bengali Classic with the addition of zesty Gondhoraj and tangy Kashundi. It is prepared with diced, cucumber, tomatoes and capsicum, lettuce, gondhoraj lemon juice, and zest, kashundi, refined oil, sugar powder, and salt. We have some more salads to savour! Punjab: Onion Lachcha Salad / Pyaaz da Lachcha is a quick salad served with Punjabi dishes. It is prepared with onion rings / thinly sliced onions, red chili powder, green chilies, cilantro or mint leaves, lemon juice, chaat masala, rock salt, and salt. Another mouthwatering preparation is Sirke wale Pyaaz, is prepared with small red onions/shallots, apple cider or balsamic vinegar, water and salt. It has a sour and slightly sweet flavor. Pyaaz da Lachcha Punjabis simply love consuming Ek mukka maar ke Gandda (onion) / Ek Mukka maar ke Pyaaz i.e. in Punjab, the locals prefer to hit an onion on its crown with a folded fist, peel and then relish it with whole green chilies.   Kashmiri Salad: consists of walnuts, raisins (kishmish), lettuce, onion, beetroot, tomato, and radish. Rajasthan has a delectable salad called Tamatar Pyaz ki Churi, it consists of Onion, Tomatoes, Dried mint. Red Chilli powder, sugar, and Salt. The basic concept behind preparing this salad was that in the olden days some communities, were not rich and couldn’t afford a lot of ingredients, so most of the time they consumed this salad with chappatis. Rajasthan: Unique Salad is Papad Methi Dana Subzi, where popadoms are cooked with sprouted fenugreek seeds or sometimes Papad ki Churi. Uttar Pradesh / Mathura- This Mooli lachcha is also popular as Charuli in Mathura, you can call it Mooli lachcha, Charuli or grated Mooli Salad, it tastes very fresh and tangy. It is prepared with grated white raddish, deseeded and finely chopped firm tomatoes, finely chopped green chilies, juliennes of ginger, fresh cilantro, Lemon Juice, dry roasted and coarsely ground cumin seeds, salt, and black salt. Charuli Uttarakhand: Mooli Thechua is a salad prepared with grated radish flavored with fresh coriander-green chili paste. Kumaon Hills of Himalaya: Pahari Aloo (Potato Salad) is prepared with Boiled potatoes, ground White sesame seeds, fenugreek seeds, green chilies, lemon juice or Tamarind Pulp, Red chili and turmeric powder, Thyme leaves and Mustard Oil.   Himachal Pradesh: Mooli Kanda (Raddish Salad), prepared with grated white radish, ajwain, ginger, green chilies, fresh coriander leaves, and Lemon juice.   Sindhis: consume Kachumbo (Onion Salad) prepared with onions, tomatoes, green chilies, fresh coriander leaves, lime juice, and salt. In Kerala Onion Salad (Challas): is prepared with thinly sliced onions, slivered green chilies, vinegar, coconut oil, and salt. The dressing can also be made of watery yogurt instead of vinegar and coconut oil. As a variation, you may add shredded cabbage or tomato wedges. Challas perfectly complements crispy fried fish and meats. Pacha Manga Kichadi (Raw Mango Salad with Curd) is a salad which is a little sour in taste as raw mango and curd are the main ingredients. It is prepared with raw mango. Green chilies, Red chili powder, fenugreek powder, asafoetida, salt, curd and tempered with coconut oil, mustard seeds, curry leaves, and dried red chilies. Tamil Nadu- Pachadi (Salad of cucumber, or onion in curd) Pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber ash gourd, with coconut, green or red chilies and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.   Udupi: Kosambari is a healthy veg salad recipe of the Southern part of the country. Traditionally Hesaru Bele Kosambari (Moong Dal Salad) recipe is from Udupi, Karnataka. It consists of Moong Dal, Cucumber, carrot, onion, Coconut, Mor Milagai (Sun-dried Chillies) / sundried buttermilk chilies (majjige menasu), Oil, mustard seeds, green chilies, lemon juice, salt, and fresh coriander leaves. Try these amazing Indian salads and let us know your favorite ones! 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