Lightly peel carrot and radish, and grate. Food processor works best here.
Finely chop onion.
Seed green chilies and finely chop, alternatively corsely mince.
Roast peanuts on stovetop or microwave for 1 ½ - 2 minutes, turning every 30 seconds. Once cool, pulse a few times to get a coarse powder.
Take all the ingredients except tempering ingredients in a bowl and toss. Taste and adjust the seasoning.
Refrigerate until ready to serve.
If doing a tempering, heat oil in a pan, add cumin, asafetida and turmeric. Pour this over salad and gently mix.
Serve salad as a side dish for grilled meats or with rice.