Winters are best to enjoy the seasonal vegetables like fenugreek, spinach and red carrots. The red carrots are so juicy and sweet in winters leaving me craving for them the whole year round. So binge on the juicy red carrots as long as the season lasts.
Just peel and chop them into sticks and enjoy a healthy snack anytime of the day. This is also the time our favourite dessert gajar halwa or gajar kheer is prepared in our homes.
In this salad recipe I have used carrots for its sweet taste along with lemon juice for a tangy hint and crushed peanuts for a nutty finish. Peanuts are first roasted and then coarsely crushed.
You can enjoy the salad as a snack or along with your main course. If you are on a diet – then this recipe is a good treat – so make the most of red carrots!
1. Carrots – 2 large
2. Coriander leaves – 2 tbsp
3. Peanuts – 3 tbsp
4. Salt – 1 tsp or to taste
5. Red chilli powder – 1/2 tsp
6. Sugar – 1/2 tsp
7. Mustard seeds – 1/4th tsp
8. Curry leaves – 5-6, roughly broken
9 Oil – 1 tsp
Peel the carrots and then grate it.
Finely chop the coriander leaves.
Add the coriander leaves to the carrots and mix well.
Add the lemon juice, red chilli powder, salt and sugar and mix everything well.
Now take a pan and put it on heat. Add the peanuts to the hot pan and dry roast on low heat until the peanuts are cooked though and roasted to a brown.
Using a mortal and pestle, crush the peanuts coarsely.
Add the crushed peanuts to the salad and mix well.
Now take a tadka pan and heat the oil.
Once the oil is hot, add the mustard seeds and the curry leaves. Let it crackle for a few seconds and then add the tampering to the salad.
Toss the salad well and serves it warm or chilled.