Despite what the last few posts might imply, this blog is really and truly about food. I know you don’t believe me. Even I don’t. I am not even consistent within a post. For example, in a post about a carrot salad, I’ll start by posting a picture of pears.
A few weeks ago I received an email from a friend of mine in London. It was sort of like a recipe chain letter. Every recipient is expected to forward it to 20 friends and send a recipe to one of the sender’s selected friends. This in turn ensures that you receive around 36 recipes (I haven’t done the math here) from people you might not know. I did take part and so far, have received three odd recipes. But one of them is a carrot salad from my friend P, of Olan fame. She is, after all, the person who introduced any sort of grated carrot salad into my life, so I had to try this recipe of hers.
The basic premise is very similar to a regular grated carrot salad. But, there are two major differences: sesame seeds and tomatoes. The addition of roasted sesame powder adds a little warmth and creaminess to this salad, making it perfect for a picnic on a warm sunny winter’s day, for example. The tomatoes offer not just a different flavor and extra juiciness, but also give the salad some body. I have no qualms about saying that this is my new favorite salad. I just finished eating a huge bowl of it! Thanks, P!
- Green chillies
- Lime juice
- White sesame seeds
- Urad dal
- Black mustard seeds
- Hing (asafoetida)
- Whole dry red chillies
- Grate the carrots. De-seed and finely chop the tomatoes and the green chilli. I removed the pulpy membrane inside the tomatoes to prevent any sogginess.
- Mix in lime juice, salt, and just a pinch of sugar.
- Dry roast the sesame seeds on a REALLY low flame until they turn very light brown. Once they are a little cool, powder them. (Black sesame seeds should also be great here. Next time!)
- Prepare the seasoning when you are ready to eat. This is how: heat a little oil on medium low flame. Once it’s hot, add a tiny dry red chilli and some mustard seeds and allow them to pop and splutter. Next add urad dal and a little hing. Be careful, you don’t want the dal to burn.
- Combine the vegetables with roasted sesame seed powder, chopped coriander and the seasoning. (You can remove the whole chilli now, it has done its job.)
- Adjust the seasonings and EAT!
Roasted peanut powder is a good substitute for sesame powder.
Have a good weekend!