The first recipe is a simple one but maybe the simplicity appeals ?
Serves 6-8.
Ingredients:
5-6 carrots
1 -2 serrano peppers (or similar)
juice of 1 lemon
cilantro (coriander leaves) chopped.
1 tsp oil to sputter mustard seeds (1 tsp)
salt to taste
Method:
Grate carrots (I like the coarser grater so that the grated pieces are dry and separate. A fine grater separates the juice a lot more and brings out the sweetness. If you do grate it finely you can add a little more lemon juice and green chillies to compensate for the sweetness)
Add finely chopped green chillies, cilantro, salt and mix with the lemon juice.
Heat 1 tsp oil in a tadka ladle (or the smallest cooking vessel you can find) and sputter mustard seeds and mix with the carrot. A flavorful oil would be great( like sesame oil) but most of these oils do not handle the heat well. I now use canola/peanut oil. If you are not super calorie conscious you can add a little more of a flavorful oil (sesame, olive or even mustard oil if you like its pungent taste) directly to the carrot salad.
The salad is a good complement to sambhar, rasam and a "kizhangu" curry. (example potato fry).
Try substituting raw mango instead of carrots with the same ingredients.Yumm!
ReplyDeleteCool recipe...To add a Maharashtrian touch to any salad (Koshimbir), try adding some coarsely ground powder of roasted peanuts and/or a bit of grated coconut.
ReplyDeleteEven a medley salad prepared in the same way tastes good - cut spinach, lettuse leaves, grated cauliflower, cabbage, cucumber, tomatoes...whatever you have @ home!