Wednesday, 9 November 2011



1)    Carrots – 250 gm.
2)    Mild green chilies – 2 Nos.
3)    Dry Kashmiri chilies – 2 Nos.
4)    Lime – ½
5)    Fresh grated coconut – 1 tablespoon
6)    Mustard seeds – ¼ teaspoon
7)    Coconut oil – 2 teaspoons
8)    Tender curry leaves – 2 sprigs
9)    Small coriander plant (cilantro) – 1
10)                      Powdered salt – to taste

To Make:
Wash, peel and grate the carrots. Transfer to a bowl. Squeeze in the lime juice. Chop the coriander leaves and add. Sprinkle a little salt. Mix, taste and add more salt if needed. Cut the green and dry chilies into thin long strips and set aside. Pull the curry leaves from their sprigs and set aside.
Set a small pan on low heat. Pour in the oil and throw in the mustard seeds. As soon as they are about to finish popping, put in the chilies and the curry leaves. Stir once and tip over the contents of the pan into the carrot bowl. Mix in and enjoy.

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