Jicama chi Koshimbeer: "A chef from the food network described the taste of jicama as a cross between apple and water chestnut. I wanted to try it but was not sure what should I make. When mom was here, she suggested making the good, old koshimbeer.
Jicama chi Koshimbeer
Jicama Salad
Ingredients
- 1 big jicama, peeled & grated coarsely
- 1 - 2 green chilies
- 1/4 cup roasted, unsalted peanuts, powdered
- salt to taste
- 1/2 tsp sugar
- 2 tsp oil
- 1/2 tsp cumin seeds or mustard seeds
- 1/4 tsp asafoetida
- 1 lemon, squeezed
- 2 tbsp cilantro, chopped
- 1 tbsp fresh coconut (optional)
1. Mix all the ingredients.
2. Heat oil. Add tempering ingredients.
3. Drizzle the tempered oil over the salad.
Note -
1. Keep the salad aside for at least 15 minutes before serving to get all the flavors nicely incorporated."
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