Crunchy Carrot Salad

YESTERDAY I got a "recipe exchange chain" mail from my friend, which required me to post one recipe to the first of two names that appear in my mail and then copy the chain mail and forward it to 20 others. Over a period of time I'm supposed to receive 20 easy to prepare tasty recipes, provided there's no break in the chain.

The mail helpfully suggested that you could post a recipe that you know in your head, one that you turn to when you're short of time. No sweat here. I was quite happy to not have to disengage myself from my seat in front of the computer and have to dig and delve into my recipe collection to find a suitable recipe.

This simple salad recipe is always in my head. Doesn't require any fancy ingredients. All that you need will most likely be found in your kitchen at all times. Health benefits? Plenty. Not just your dose of beta-carotene from the carrots, but also added nutrients and nutty flavour from the toasted peanuts.

Tastes really refreshing, healthy, and crunchy and most of all, so easy to prepare. Munch away on it like a rabbit.


What you need:

3 cups grated carrot
3 tbsp coconut scrapings
1 medium sized onion, chopped fine
2 tbsp green coriander, chopped fine
2 tbsp peanuts, toasted, skinned and crushed
1 green chilli, deseeded and finely chopped
Juice of half a lime
Salt to taste
1/4 tsp sugar

For the tempering:
1 sprig curry leaves
Half a teaspoon mustard seeds
A pinch of asafoetida (hing)
A teaspoon of oil

Heat the oil and splutter the mustard seeds. Add the asafoetida and curry leaves, give it a quick stir and remove from heat. When completely cool, mix in with the main salad ingredients. Toss well together and serve.

PS: You can vary the quantity of green chilli, peanuts and coconut a little bit to suit your taste.

TIP: To crush the toasted peanuts, put them in a plastic bag and run a rolling pin over.