Kerala Carrot Salad

KERALA CARROT SALAD 

(pictured with basmati rice) 

An easy and colourful salad perfect for rice and augmenting spicy dishes. 

Ingredients: 

Enough carrots to fill a bowl when shredded 

1/2 cup desiccated shredded coconut

2 tsp coconut oil (preferably extra vigin cold single press expensive kind)

-----try substituting mustard oil for coconut oil for a more pungent and sharp tasting salad

1 tbsp black mustard seeds

10 - 15 curry leaves

1/4 tsp asofetida powder

2 dried chillies, broken up (or leave whole for less heat) 

1 tbsp fresh ginger paste 

1/2 cup loose packed chopped cilantro/coriander 

salt to taste 

Method:

Fill your large salad bowl with the shredded carrot (be sure to leave enough room in the bowl to toss the salad around and mix everything together well). Add in the desiccated coconut and incorporate well. 

Place a small iron or non stick fry pan heat over medium high heat. When hot add in mustard seeds. When mustard seeds begin to pop add in curry leaves, asofetida powder and dried chillies. Stir for 15 seconds and then add in ginger paste. Fry for another 30 seconds and then pour over the carrot and coconut mixture. Quickly begin to stir the oil into the carrots and coconut. After a few good stirs add in the chopped cilantro and mix well. Salt to taste, garnish with a bit more of desiccated coconut and serve with basmati rice and other spicy dishes. 

Enjoy