A simple but exotic salad with a dash of ground raw mustard seeds – a signature salad which was handed down by Mrs Sarala Surya Rao Palagummi
Carrots are rich in fibre and antioxidants – They can be eaten raw as in salads, boiled and cooked as in soups and various dishes including indian curry dishes.
This is a quick and simple carrot salad recipe, which has a different variation in taste as Soaked and Ground Raw Mustard Seeds are used in the preparation of this salad!!
A little planning is required to make this salad as the mustard seeds need to be soaked!!
Ingredients to serve 6 people
2 Cups Raw Carrots (chopped into small cubes)
2 Tsp Raw Mustard Seeds
1 Red Chilli (Dry)
Water (enough to soak the mustard seeds)
A pinch Asafoetida Powder
4-6 Tbs Lime or Lemon Juice
Few Coriander Leaves (finely chopped)
½ Tsp Salt
For Seasoning
1 Tsp Oil
1 Tsp Mustard Seeds
1-2 Green Chillies (slit through lengthwise)
Preparation
Soak the mustard seeds and red chilli for 3-4 hours and grind into a soft mixture
Place the chopped carrots in a bowl, sprinkle the salt and the asafoetida powder
Stir in the raw mustard chilli mixture
Heat the teaspoon of oil and the mustard seeds
When the mustard seeds crackle, add the green chillies and pour into the carrot mix
Stir in the lime juice and salt and mix it thoroughly
Garnish it with the finely chopped coriander leaves
Note: It is optional to use the red chilli – tastes great with or without the chilli!!