MUSTARD SEED AND CURRY LEAF CARROT SALAD
Tempered spices (aka chhonk, or tadka) + lime + salt + grated raw vegetables = a quartet of freshness, texture, and balanced flavor -- it will become your new go-to technique for salads. The key is choosing a vegetable that doesn't get super wilty and spices that will add texture but not overwhelm. Here's my favorite version, which uses carrots (their natural sweetness goes well with bitter, earthy spices), and the South Indian spice combo of mustard seeds and curry leaves. Try this with other vegetables -- cucumbers, beets, and radishes would all work great -- or test out another combination of spices, like cumin seeds, red chile powder, and dried red chiles. The mix-and-match possibilities are endless.
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.
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Ogunsola Oluwatobi
[email protected]I'm not a fan of curry leaves, so I omitted them from the recipe. The salad was still delicious!
Sronick Thapa
[email protected]This salad was a great way to use up leftover carrots. It was also a healthy and delicious side dish.
Salman Howlaber
[email protected]I found this salad to be a bit bland. I think it needed more seasoning.
phillip Klaus
[email protected]This salad was a bit too spicy for my taste, but I think that's because I used too many mustard seeds. Next time, I'll use less.
Jokhamaya Thapa
[email protected]I love the unique flavor of this salad. The mustard seeds and curry leaves add a nice touch. I also appreciate that it's a healthy and easy-to-make dish.
pierre-chantal lynch
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and delicious side dish. I served it with grilled chicken, and it was a hit!
Omar Farook
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The mustard seeds and curry leaves really make this salad special. The dressing is also perfect - light and tangy, without being too overpowering.
Mur Islam
[email protected]This salad was so easy to make, and it turned out so delicious! I loved the combination of flavors and textures. The mustard seeds added a nice crunch, and the curry leaves gave it a unique flavor. I'll definitely be making this again!
Baraa ali Ramadan Darwish
[email protected]I'm not usually a fan of carrot salad, but this recipe changed my mind. The mustard seeds and curry leaves added so much flavor, and the dressing was perfectly balanced. I'll definitely be making this again!
sajid Kaskal
[email protected]This salad was a delightful medley of flavors and textures. The mustard seeds added a subtle sharpness, while the curry leaves imparted a unique aromatic note. The carrots were perfectly tender-crisp, and the dressing was light and tangy. I'll defini