Indian Carrot Salad

Prep Time
10 minutes
Cook Time
2 minutes
2-3 servings
  • 5 carrots washed and grated
  • ½ tsp mustard seeds
  • dash of asafoetida
  • 8 – 10 curry leaves
  • ½ green chili, split longitudinally and seeds removed
  • ½ tsp salt,
  • juice of ½ a lime
  • finely chopped coriander for garnishing
  • grated coconut (optional)
  • Heat the pan on a medium flame.
  • When it is hot, put in the mustard seeds.
  • When they start to sputter, lower the flame to the minimum and add the asafoetida, curry leaves and chilli.
  • Turn off the flame within seconds.
  • Add the carrots, salt, lime juice and coriander.
  • A dash of date paste may be added.
  • Mix and serve.

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