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Saturday, July 9, 2016

Southern Carrot Salad (Koosmali)


We had another indian food party. Made a simple dal, and also a carrot salad and a beet salad following the same technique, but subbing chioggia beets for carrots. Muscade carrots, beets, curry leaves, jalapeno, lemon homegrown. Recipe from Julie Sahni, Classic Indian Vegetarian and Grain cooking. The beet version was particularly non-photogenic, but still tasty!

1lb carrots, grated
1T oil
1t brown mustard seeds
2 jalapenos
pinch asafoetida
1/2 T sugar
8 curry leaves
salt
juice 1/2 lemon
1/4 c or so yogurt

heat oil, add mustard seeds, lid if they pop super vigorously
chilies, asafoetida, sugar, curry cook 30 sec
add carrots, cook 2-3 min, take off heat
when cool add the rest.  super good.




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