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Pomegranate Salad
மாதுளை சாலட்
By Ganesan Kannan
35 mins Serves 5 Medium Chennai
4.8Editor's Rating
A crisp, no-cook pomegranate salad built around 1 cup pomegranate pearls, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 cup pomegranate pearls — chop, grate or cube as the recipe needs.
- 2
Use black salt instead of table salt and mix gently with your fingers so the pearls do not burst.
- 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 pomegranate salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
கல் உப்பு பயன்படுத்தி, முத்துக்கள் உடையாமல் மெதுவாக கலக்கவும்.
Use black salt instead of table salt and mix gently with your fingers so the pearls do not burst.
Nutrition (per serving)
- Calories: 187 kcal
- Protein: 11 g
- Carbs: 37 g
- Fat: 22 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