Fresh and dry coconuts are used extensively in South Indian recipes both for taste/texture and for the health benefits. This vegan/vegetarian recipe is just the essence of delicious and nutritious, with minimal ingredients and a total cook time of less than 30 minutes. Seasoning ingredients – curry leaf, dry and green chili pepper, chana dal, mustard and cumin seeds, add a dash of flavor and spice.
This versatile and multi-purpose, easy-to-make, crowd pleaser, not-enough-superlatives-to-describe carrot sundal/usli, will wow your guests with the flavor and aroma of coconut, cilantro and mustard seed tempering. Works well as a side with a meal, or as a snack or even a hearty lunch.
A wonderfully colorful and crunchy salad that brings out the five fundamental tastes – sweet, sour, salty, bitter and umami – through for you. It’s an unexpected combination of flavors, perhaps, but they’re truly irresistible together. This salad will truly make you a “salad convert”. Try it. It is sure to make a statement on the table at your next summer get-together.
A nice change from the standard green salad, this colorful crunchy-ly tangy-ly spicy-ly sweet jicama side dish pairs really well with any Mexican or Asian meal! Very easy to put together too.