Indian Mila Jula Salad | Mixed Flavours Salad Recipe with Sweet, Sour, and Spicy Twist

The Indian Mila Jula Salad is a wonderful fusion of flavours and textures that has everything we love about Indian cuisine in one dish. This salad combines sweet, spicy, sour, and savoury elements, making it both delicious and balancing for the body. It’s filling enough to be a light meal on its own, but it also pairs beautifully as a side with any main dish like rice or roti. This salad also has benefits from an Ayurvedic perspective, bringing balance to your meal and supporting your health through a variety of flavors.

Lets see how to prepare it with simple ingredients. The finely chopped veggies give it a unique texture, and the tamarind-jaggery dressing adds a depth of flavour you won’t want to miss. Just like the summer salad, mexican chopped salads, this is Indianized version of chopped salad thats first on internet 🙂

Let’s Talk About Ingredients

• Onion: Adds a pungent kick that balances the sweetness and sourness of the salad.
• Raw Mango: The key ingredient for that perfect sour note.
• Carrot: Adds natural sweetness, crunch, and a pop of color.
• Cabbage: Adds a nice crunch and is nutrient-rich, perfect for adding volume.
• Cucumber: Cool and hydrating, cucumber adds freshness and balances the stronger flavors.
• Pear & Apple: Both fruits add a gentle sweetness that balances the salad beautifully.
• Bell Peppers: Yellow, green, and red peppers add color, spice, and crunch, creating a visual appeal and balanced flavor.

Video recipe

Detailed recipe instructions

Instructions

1. Prepare the Salad Ingredients
   • Finely chop 1/2 onion, 1/4 raw mango, 1/2 carrot, 1/8 cup cabbage, 1/2 cucumber, 1/2 pear, 1/4 apple, and 1/8 cup mixed bell peppers (yellow, green, red) to enhance the texture and allow even blending of flavors. Place all the chopped vegetables and fruits in a large mixing bowl and set aside.
2. Prepare the Dressing
   • Heat 1/2 tsp oil in a small tadka pan. Add 1 green chili (deseeded and finely chopped) and 1 minced garlic clove, and sauté for a few seconds until fragrant.
   • Add 2 tsp red chili flakes and 1 tsp sesame seeds to the pan, stirring for a few seconds until the sesame seeds are lightly toasted.
   • Add 1 tbsp grated jaggery to the mixture and let it begin to melt, then pour in 2 tbsp tamarind water (or use vinegar as a substitute) and 1/2 tsp salt. Cook the dressing until it slightly thickens. Taste and adjust salt if necessary.
3. Combine and Serve
   • Pour the prepared dressing over the chopped vegetables and fruits. Stir well to coat everything evenly with the dressing.
   • Add some chopped coriander leaves and mix
   • For an elegant presentation, press the salad mixture into a small cup, then carefully demould onto a plate to form a compact shape. Drizzle a little extra dressing around for a beautiful finish.

Step pics

In a mixing bowl, add all the chopped vegetables

mix well and set aside

heat oil in a tadka pan and add chopped green chillies, minced garlic

red chilli flakes

sesame seeds

fry or few seconds

add soaked tamarind water. for this i ve soaked 1 tbsp sized tamarind in water

filter and add the water measuring about 2 tbsp

add salt

mix well and cook

until it is thick and starts reducing

add it to the vegetbales

mix well and add chopped coriander leaves

press on a bowl and de-mould it to a serving plate

pour the dressing liquid on the sides and serve

JK Tips

• Use vinegar instead of tamarind water if preferred.
• Add pomegranate, spinach, or sprouts for a variation.
• Finely chop ingredients to ensure balanced flavors in every bite.

Frequently Asked Questions

1. Can I use other fruits and vegetables?
   Yes, you can add potatoes, pomegranate, spinach, or even sprouts.
2. How long can this salad be stored?
   It’s best eaten fresh, but you can keep it in the fridge for up to a day.
3. What if I don’t have tamarind water?
   You can substitute it with a bit of vinegar for a similar tangy flavor.