#IndianRecipe #Homefood #Cooking
Salad plays a great importance these days in the menu of lunch/dinner. Carrot and Beetroot are both good combination for salad . In combination with chopped onion, lemon juice and a little grated coconut , green chili and salt will be so heavenly. Seasoning is a must to enhance the flavour of the same. Here goes my version of salad for a change in the daily menu for lunch/dinner.
INGREDIENTS:
1. Grated carrots – 1 cup
2. grated Beetroot – 1/3 cup
3. Chopped onion – 1/2 cup
4. Chopped green chili – 1
5. Salt – as needed
6. Lemon juice -2 tsp
7. Fresh grated coconut – a handful
8. Chopped coriander leaves – 3-4 tsp
SEASONING INGREDIENTS:
1. Cooking oil – 2 tsp
2. Mustard seeds – 1 tsp
3. Asafoetida powder – a pinch
4. Red chili pieces – 3-4
5. Curry leaves – a few
PROCEDURE: Wash and peal carrot and Beetroot and the grate both of them and keep it separately aside. Grate coconut, chop onions, chop green chili, and keep it aside. Transfer grated carrots, Beetroot, onion, green chili chopped and salt to a bowl. Squeeze green chili with salt so that it can be combined now. Add lemon juice and coriander leaves as well to the bowl. Mix all of them with a spatula. Place a spatula with 2 tsp cooking oil in it on medium flame. When heated add mustard seeds to it. When it crackles, add asafoetida powder and red chili pieces to it and also curry leaves and switch of the flame. Season it to the dish. yummm
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