Tuesday, September 25, 2007

Carrot Salad With Lime Juice and Mustard Seeds

Carrot Salad is a wonderful crunchy and colorful accompaniment to any meal or snack. It is very simple and quick - if you use a food processor to grate the carrots, it takes next to no time at all:). This recipe is dedicated to all my friends who just adore it! For best results use absolutely fresh carrots and ripe limes which are more yellow than bright green! Don't be alarmed by the term "Tadka/Thalippu" ! It is nothing but a little oil heated with the seasonings to heighten the flavor of the dish.


4 large fresh carrots
1/2 tsp Salt
1 Lime


2 tsp Canola oil
1/2 tsp brown Mustard seeds
1 pinch Asafoetida
2 small Green Chilis, ends slit
1 Sprig Curry leaves


Scrape carrots lightly and cut off the ends. Grate them coarsely. Place the grated carrots in a bowl, sprinkle the salt and squeeze the lime over them. Heat the oil for tadka/thalippu. Add mustard seeds, cover and cook until they pop. Add green chilis, asafoetida and the curry leaves and cook about 30 seconds. Pour the tadka over the carrots and mix well. Serve immediately or cover and chill until needed. The carrot salad will keep in the refrigerator for a few days.


A juicy Meyer lemon or a regular lemon may be substituted for the lime. For a spicier version, deseed (or not!) the green chilies and chop them and proceed as above.

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