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Spicy Konkani Carrot Salad Recipe | Healthy Salad | In English And Hindi
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RECIPE
INGREDIENTS
400 grams carrots, shredded
1⁄4 cup coriander leaves, chopped
1 tablespoon lime juice
3⁄4 teaspoon salt, or to taste
1 large pinch sugar
2 1⁄2 tablespoons vegetable oil
3⁄4 teaspoon black mustard seeds
1 teaspoon urad dal (black gram), hulled, whole
1⁄2 teaspoon cumin seeds (jeera)
6 cloves garlic, large, finely chopped
1/8 teaspoon asafoetida powder (hing), powdered
5 green chillies, deseeded, finely chopped
20 curry leaves
1⁄2 cup peanuts, unsalted, roasted and coarsely crushed
COOKING METHOD
- In a large bowl, add shredded carrots, coriander leaves, lime juice, and salt; stir to mix. Toss in sugar and mix well. Reserve.
- Place a medium kadhai or wok on high heat. Pour oil into kadhai, and once hot, add black mustard seeds. When they start to crackle, add urad dal; stir. Add cumin seeds, followed by garlic, and asafoetida. Give it a quick stir and toss in green chillies and curry leaves. Stir and remove from heat. Pour this tempering over the reserved carrot mixture. Toss and mix well.
- Reserve 2 tablespoons peanuts, and top with the remaining crushed peanuts; mix again.
- Transfer to serving bowl and garnish with reserved peanuts. Serve immediately or at room temperature.
- In a large bowl, add shredded carrots, coriander leaves, lime juice, and salt; stir to mix. Toss in sugar and mix well. Reserve.
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