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Onion Tomato Salad
வெங்காய தக்காளி சாலட்
By Ganesan Kannan
30 mins Serves 3 Medium Chettinad
4.8Editor's Rating
A crisp, no-cook onion tomato salad built around 2 onions, sliced into rings, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 2 onions, sliced into rings — chop, grate or cube as the recipe needs.
- 2
Soak the onion rings in cold water for ten minutes to take away the raw sting before layering with tomato.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the onion tomato salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
வெங்காயத்தை 10 நிமிடம் குளிர்ந்த நீரில் ஊற வைத்தால் காரம் குறையும்.
Soak the onion rings in cold water for ten minutes to take away the raw sting before layering with tomato.
Nutrition (per serving)
- Calories: 364 kcal
- Protein: 22 g
- Carbs: 26 g
- Fat: 11 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating