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This is adapted from a recipe in
Madur
Jaffrey's Indian Cooking.
This is a very simple, lightly flavored carrot recipe that is nice as either a
salad or a vegetable side dish. It goes well with just about anything.
We usually serve this salad at room temperature, but it could also be served
chilled. Although we prefer this salad plain, adding chopped walnuts or pecans, or soaked
raisins would be nice variations.
Servings: 4
| 3/4 lb |
peeled, grated carrots |
2 tbs |
oil |
| 1 tbs |
whole mustard seed |
1 tbs |
lemon juice |
| 1/4 tsp |
salt |
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1) Peel, and coarsely grate the carrots.
2) Heat the oil in a small pan until quite hot (but not smoking).
3) Add the whole mustard seeds to the oil. As soon as they begin to pop, pour the
hot oil and seed mixture over the grated carrots.
4) Add the salt and lemon juice and toss to mix.
note: If you would
prefer the salad to be a bit sweeter, reduce or omit the lemon juice, or perhaps add
raisins. If you would prefer a slightly stronger flavor, increase the oil and mustard
seeds a bit. Be creative, this is a tough recipe to truly mess up.
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