Friday, 7 April 2017
Carrot Coconut Tadka Salad #sikandalouscuisine
Another delicious and light summer salad with a kick - go with the flow and adjust the flavors of the ' tadka ' or should we call it a salad dressing to suit your palate. I made this sweet and tangy with a hint of chili.
3 Cups Grated Carrots - Using the large hole.
2 Cups Grated Coconut - Using the large hole.
1/2 Cup Chopped Dhania Greens.
Tadka / Dressing :
1 Teaspoon Oil.
1 Teaspoon Rai.
1-2 Teaspoons Chopped Curry Putta Leaves.
Minced Green Chilies To Taste.
1-2 Teaspoons Sugar.
2 Tablespoons Lemon Juice.
90 Ml Hot Water.
Splutter rai , add curry leaves and chilies . Now tip in all the rest , bring to a boil , turn off heat allowing sugar to dissolve. Taste - adjust the flavors , pour over your salad , give it a good mix . Rest the salad 15 minutes , another final mix and enjoy some delicious and fresh flavors packed in a colorful salad.
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