This salad is served at Hindu celebrations and weddings. You typically won’t find it served in an Indian restaurant, I’ve never seen it at one. I found this recipe in a book I own called The Indian Cooking Course. Lately I have been interested in traditional dishes from other cultures that are naturally vegan. This recipe also happens to be high raw, and perfect to make for the summer heat.
Salad ingredients
1 cucumber diced, leave the skin on
½ cup to ¼ cup of peanuts crushed
1 bunch of cilantro diced up
½ cup to ¼ cup of shredded coconut (optional)
Salt to taste
Dressing ingredients
2 tablespoons of a high heat oil, I use avocado oil
3 tablespoons of black mustard seeds
10 fresh or dried curry leaves
Heat the oil and fry the mustard seeds and the curry leaves of a few minutes. Then pour the mixture over the other ingredients in the salad bowl. Add salt to season just before serving.
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