Author Notes
No notes here... Just a variation of South Indian Kosmalli ( traditionally made with Carrots & cucumbers, one of the few salads readily accepted in the typical South Indian repertoire of vegetarian fare). Thanks Food52 for getting me to bring celery into the fold. It seems tailor made for the dish with its refreshing light Crunch. —Panfusine
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Ingredients
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1 cup
Celery stalks slit in half longitudinally & thinly sliced
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1/2 cup
Finely diced English cucumbers
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1/2 cup
Finely diced carrots
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1/2
jalapeno, deseeded & finely minced
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1/4-1/3 teaspoons
Kosher salt
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1 tablespoon
Canola oil
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1 teaspoon
black mustard seeds
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1/2 bunch
split dehusked urad dal
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Juice of 1 lemon
Directions
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Combine the celery, cucumber, carrot and jalapeno together. Season & adjust for salt.
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Heat the oil till it just begins to smoke and add the black mustard seeds & Urad dal. When the mustard sputters & the dal turns golden brown, add the sizzling mix to the vegetable slaw. Stir to combine and add the lemon juice. Mix well.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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