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Carrot and yoghurt salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulge in a refreshing salad alongside flavorful curry.
Ingredients:
  • 9.20 gm vegetable oil
  • 1 tsp mustard seeds
  • 40.00 ml fresh curry leaves
  • 1 tsp cumin seeds
  • 1 large carrot, peeled, coarsely grated
  • 260g (1 cup) Greek-style natural yoghurt
  • 40.00 ml chopped fresh coriander
  • 20.00 ml roasted peanuts, coarsely chopped
Instructions:
  • In a small frying pan, heat the oil over medium heat, then lower the heat. Add mustard seeds, curry leaves, and cumin seeds. Stir and cook for 1-2 minutes until aromatic and seeds begin to pop. Transfer to a bowl.
  • Combine the carrot, yogurt, and fresh coriander. Season generously with salt and pepper, then finish by sprinkling the dish with peanuts.

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