Mango Salad

Method

1. 1

   Wash and prepare 1 raw mango, julienned — chop, grate or cube as the recipe needs.

2. 2

   Balance the sourness with jaggery and chilli, then rest the salad fifteen minutes so the mango soaks up the dressing.

3. 3

   Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.

4. 4

   Add salt and the dressing only just before serving, and toss lightly with your fingertips.

5. 5

   Serve the mango salad fresh and cool as a side with rice or as a light meal on its own.