Carrot and yoghurt salad

When we eat in our house, especially a curry, there has to be a salad.

On a normal day, I would make a raita, but I mean I have made so many already that I thought it would be a good time as ever to make a different salad.

I came across this salad recipe in Anjum Anand’s cookbook. At first I was not really interested in making it, seeing as it did require me to fry the seeds and then pour it over the end. When I am lazy, I tend to not like recipes that require that added step in the end. It just makes it seem like the recipe is longer that it should be.

Today was a tiring day at work and I needed something to get my mind off that fact and I decided to finally give this recipe a try.

The recipe itself was very simple and quick and easy to make and even the frying of the seeds was simpler than I thought it would be.

While making this recipe, I was grateful for finally having an excuse to rip open my cheese muslin cloth. I bought this a while back at the cheese factory shop, with the vain hope and intention of learning to make homemade paneer.  I never got around to that and the cheese cloth stayed in its packing in the cutlery draw.

The verdict, everyone loved it and although the carrots was raw in this salad, they didn’t taste raw and they didn’t leave the over the top carrot after taste behind. The grated carrots were soft with a little hint of a crunch. My secret weapon in this salad was my finally chopped red dragon chillies, they hit home and my taste buds kept singing… “This girl is on fire!!!!” Even after many glasses of cold milk.

Ingredients:

  • 4 x carrots, peeled, grated and squeezed for all the excess water to drain.
  • 2 x cups full cream plain yoghurt.
  • 2 x chillies, finely chopped.
  • Handful coriander, finely chopped.
  • 1 x tbsp. desiccated coconut.
  • 1 x tbsp. salted peanuts, crushed.
  • Pinch of pepper.
  • ¾ x tsp white granulated sugar.
  • 1 x tsp olive oil.
  • ½ x tsp mustard seeds.
  • ½ x tsp cumin seeds.
  • A few fresh curry leaves.

Method:

  • In a bowl, mix together the grated carrots, yoghurt, chillies, coriander, coconut, peanuts, pepper and sugar together till well combined.
  • Heat oil in a pan till hot.
  • Add the seeds and curry leaves and allow the seeds to start to popping.
  • Remove from the heat and pour over the entire contents of the pan over the carrot mixture.

Tell me what you think of this recipe