Ingredients:
Curd 3.5 % 500 ml
Carrot 2 medium size grated
Mustard (black) 1 Teaspoon
Cumin seeds 1 Teaspoon
Curry patta 1-2 Twigs
Green chilli 2 chopped
Bengal gram daal roasted 1 Teaspoon
Urud daal 1/2 Teaspoon
Peanuts 1 Teaspoon
Turmeric a pinch/ 1/4 teaspoon
Salt to taste
Sugar 1/2 spoon
Oil 1 Teaspoon
Coriander leaves chopped 1/2 cup
Preparation:
- Heat oil in a pan. Add the mustard seeds.
- As the mustard crackle add the jeera, peanuts, bengal gram daal and urud daal.
- When the peanuts are fried, add the curry leaves & chilli to fry them.
- Add the carrots and turmeric and salt to taste.
- Saute the carrot, dont cook them fully.
- Remove from the stove and keep it aside to cool.
- Add to the curd and serve after adding sugar and chopped coriander leaves.
Ingredients:
1 cup Corn (1 tin/can)
1/2 cup finely chopped Cucumber
1/2 cup finely chopped red,yellow,orange capsicum
1/2 chopped onion
1 shredded carrot
1 med size diced tomato
1-2 chopped green chilli(remove the seeds)
1 med size onion (optional)
2 boiled eggs (optional)
Dressing:
1 cup yogurt
3 tablespoons honey
2 tablespoons mustard sauce/paste
1/2 tablespoons lemon juice
salt to taste
Preparation:1. Mix all the vegetables in a bowl. Cover it with a fresh wrap and refrigerate.
2. Whisk all ingredients together until well blended. Store in refrigerator until ready to serve.
3. Mix with the salad and enjoy!!
Note:
In case using fresh soft corn use it directly or boil the corn in enough salted water.
In case you wish to use fresh mustard sauce.
Soak the white mustard in curd for an hour and then grind it in mixer. Do not grind it to make fine paste or else mustard tastes bitter.
