Mustard Seed And Curry Leaf Carrot Salad Recipes
MUSTARD SEED AND CURRY LEAF CARROT SALAD
Tempered spices (aka chhonk, or tadka) + lime + salt + grated raw vegetables = a quartet of freshness, texture, and balanced flavor -- it will become your new go-to technique for salads. The key is choosing a vegetable that doesn't get super wilty and spices that will add texture but not overwhelm. Here's my favorite version, which uses carrots (their natural sweetness goes well with bitter, earthy spices), and the South Indian spice combo of mustard seeds and curry leaves. Try this with other vegetables -- cucumbers, beets, and radishes would all work great -- or test out another combination of spices, like cumin seeds, red chile powder, and dried red chiles. The mix-and-match possibilities are endless.
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.
CURRIED CARROT SALAD
This savory side takes the classic French grated carrot salad and adds depth of flavor, with capers, red onions, curry powder and cumin. It keeps well, so make a large batch and keep it in the refrigerator for several not-sad desk lunches.
Provided by Martha Rose Shulman
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
- Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
- Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 4 grams, TransFat 0 grams
CURRY-LACED GRATED CARROT SALAD
The classic French salad is made with a more neutral tasting salad oil than olive oil. I'm giving you the choice here, as extra virgin olive oil has health benefits that canola oil does not have, but choose a mild tasting olive oil rather than a strong green one.
Provided by Martha Rose Shulman
Time 20m
Number Of Ingredients 5
Steps:
- Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.
CARROT SALAD WITH BLACK MUSTARD SEEDS
A refreshing, quick little Indian salad that is best as an accompanyment to some spicy food to cool you down.
Provided by Inge 1505
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt.
- In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey.
- Pour oil and seeds over salad, add herbs and toss to mix. Serve.
Nutrition Facts : Calories 123.7, Fat 8.6, SaturatedFat 1.5, Sodium 411.3, Carbohydrate 10.6, Fiber 2.3, Sugar 3.8, Protein 2.8
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