South Indian Carrot Salad
Equipment
- Vegetable Peeler
- Box grater
Ingredients
- 1 lb fresh carrots, peeled and grated or buy a bag of shredded or matchstick carrots
- ¼ cup golden or black raisins
- ⅓ cup previously frozen and defrosted or fresh grated coconut not dried shredded coconut
- 1 sprig fresh curry leaves about 10 leavers whole or torn
- 1-2 green chilli, chopped, deseeded if needed
- ¼ tsp asafetida
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp fresh lemon juice
- 1-2 tbsp olive oil
Instructions
- Scrub, peel, the carrots and then grate them using a box grater on the largest holes. Add them to a bowl along with raisins ,grated coconut, lemon juice and salt. Mix well and set aside.
- Right before serving, warm the oil in a small pan. Add the mustard and cumin seeds, followed by asafetida chopped chilles, and curry leaves. Allow the leaves to pop and sizzle for a few seconds until they turn a little darker but before they char. Pour this over the carrot salad. Taste the salt. Mix well and serve.
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