Fenugreek Greens Salad

In a heat-proof mixing bowl, add the fenugreek greens. Separate the onion slices and sprinkle into the bowl, followed by the carrots, beets, and 2½ Tbsp of the grated coconut.

To make the garnish: In a tempering pan or a small frying pan, heat the coconut oil and fry the mor molaga to a crisp golden brown. Remove molaga from pan with a ladle and drain on a kitchen towel.

For the tempering: In the same pan — using the same oil — add the mustard seeds and cook over medium heat. When the seeds begin to pop and crackle turn off the heat, then add the green chiles and the curry leaves. Sauté these in the residual heat; you want the chiles and curry leaves to retain a bright green color. Add the garlic and sauté while stirring gently to prevent it from browning. Add the jaggery and the lime juice, mix well. The jaggery should melt in the residual heat. If needed, you can turn on the heat, set to low, to nudge the process.

Pour the tempering over the greens. Add the salt and pepper and toss gently to mix. Plate the salad in a high pile; it’s a feast for the eyes. Crumble and sprinkle the mor molaga and garnish with the leftover grated coconut before serving.