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Chettinad Style Carrot Salad
செட்டிநாடு கேரட் சாலட்
By Ganesan Kannan
35 mins Serves 3 Medium Chettinad
4.8Editor's Rating
A crisp, no-cook chettinad style carrot salad built around 2 carrots, grated, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 2 carrots, grated — chop, grate or cube as the recipe needs.
- 2
Sprinkle the roasted fennel-pepper Chettinad powder over the carrot and finish with curry leaves fried in gingelly oil.
- 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 chettinad style carrot salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
வறுத்த சோம்பு மிளகு பொடியை கேரட்டில் தூவி, நல்லெண்ணெயில் வறுத்த கறிவேப்பிலை சேர்க்கவும்.
Sprinkle the roasted fennel-pepper Chettinad powder over the carrot and finish with curry leaves fried in gingelly oil.
Nutrition (per serving)
- Calories: 442 kcal
- Protein: 6 g
- Carbs: 32 g
- Fat: 17 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