GRATED CARROT SALAD
Ingredients:
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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