Who said carrot salad had to be boring?
One thing I have always loved about traditional Indian food is the amazing flavours. It seems like each and every dish has its own individual character that sets it apart from the rest. This carrot salad is one such recipe. I was surprised at how much my young kids loved it.
The combination of roasted peanuts and carrots is amazing. The flavours and crunch textures work really well together.
Indians love their vegetable dishes but they aren’t big salad fans. I think after trying this carrot salad you will understand why this one is quite popular especially in Southern India.
It is best to make this when carrots are in season. The sweet flavour of young carrots makes this salad taste incredibly good.
Pour the warm tempering mixture over the other salad ingredients and serve.
This carrot and roasted peanut salad can be made ahead of time and cooked at the last minute. It is perfect for hot summer evenings together with your favourite curry dishes.
- 3 large carrots - peeled and grated
- 75g (3/4 cup) crushed roasted peanuts
- 1 teaspoon sugar
- 1 Tablespoon salt
- Juice of one lemon
- 3 Tablespoon finely chopped coriander
- TEMPERING MIXTURE
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 10 curry leaves
- 1 Teaspoon red chilli flakes
- In a serving bowl, mix the carrots, peanuts, sugar, salt, lemon juice and chopped coriander. Set aside.
- Heat the oil in a small frying pan. Add the mustard seeds.
- When the seeds begin to pop, add the fresh curry leaves and the red chilli flakes. Be careful adding the chilli flakes if you do not like spicy food. You do not have to use one whole teaspoon. You don't have to add them at all for that matter.
- Allow to sizzle for about 30 second and then toss with the carrot mixture.
- Chill in the fridge for about 15 minutes and serve.