Friday, October 5, 2007

Healthy carrot salad


Okie ...let me start off with a confession ......I was supposed to post this one way back as an entry for RCI-Karnataka ....its actually my take on the traditional Kosumbari...my friend and blogging guide Lakshmi di of Taste of Mysore was kind enough to tell me this recipe so that I could also participate in this event hosted by Ashaji .... But even though I had done all the preparatory work , the salad was made , photos taken somehow I never got around to posting it ... and this has continued for more than a month . I guess it was some kind of a phase going on.


Well Lakshmi di is now back from her India trip and I got the gentle nudge from her for missing all the deadlines :-) ......this combined with reduced work load and hubby's absence due to an official trip has got me back to the computer jotting down this post.


I have changed a few things in the original recipe ....for starters I have used sprouted moong dal , mainly because I am a firm believer of the health benefits of sprouts and also because it adds a nice lush green color ....this when combined with the bright carrot red and white of the coconut makes this salad such a visual treat .... and isn't it true that food should appeal to all our senses of vision, smell, touch and taste. Also I added chopped green chillies instead of chili paste
mainly because I was too lazy to make a paste.

I made the salad as follows -


INGREDIENTS -

Whole green moong dal - 1/2 cup ( soaked overnight and then left to sprout in a wet cloth for the whole day - would give more than 1 cup of sprouts )
Carrot - 1 cup ( roughly grated )
Coconut - 1/2 cup ( roughly grated)
Lime - 1
Green chillies - 1-2 ( depending on how hot u want the salad to be ..the original recipe needed green chili paste ..but I was too lazy to make a paste and i just chopped them finely )
Salt - As per taste
Black pepper powder - as per taste
Chopped Coriander leaves - 2 -3 t sp. ( for garnishing)


METHOD -

Wash the sprouts under running water so that there is no smell in them ( that happens if you keep the sprouts in a closed box for sometime , because of the carbon di oxide which the sprouts produce) . Mix all the ingredients in a salad bowl. Add lime juice , salt ,pepper powder and toss the salad well . Set in the refrigerator for 15 minutes , it serves better when it is cold.

Serves : 2 people

1 comment:

Taste of Mysore said...

Atlast you showed me those colors of Indian flag! Kosumbari is rocking in pic N.