Monday, 3 September 2012

Carrot Salad in Tempered Mustard Seeds


4 Large carrots grated
75g (3/4 cup) crushed roasted peanuts
1 teaspoon sugar
1 Tablespoon salt
Juice of one lemon
3 Tablespoon finely chopped coriander

Tempering Mixture

1 tablespoon vegetable oil
1 teaspoon black mustard seeds
10 curry leaves
1 Teaspoon red chilli flakes

In a serving bowl, mix the carrots, peanuts, sugar, salt, lemon juice and chopped coriander. Set aside.

Heat the oil in a small frying pan. Add the mustard seeds.

When the seeds begin to pop, add the fresh curry leaves and the red chilli flakes.
Be careful adding the chilli flakes if you do not like spicy food. You do not have to use one whole teaspoon. You don’t have to add them at all for that matter.

Hey garlic lovers… this carrot salad also tastes great with a few cloves of pickled garlic.

Pour the warm tempering mixture over the other salad ingredients and serve.

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