Day 194 - Tricolored Carrot Salad with Red currants
This would be just another variant of the classic South Indian' Kosmalli', except for the addition of summer fresh red currants. These little spheres pack a tart flavor filled punch that give a surprise element to the crisp shredded carrots and the earthy rehydrated split mung.
3 cups shredded carrots (preferably of different colors)
juice of 1/2 lemon
Salt to taste
1/2 cup fresh currants
2 tablespoons oil
1 serrano chile slice into 4 - 5 pieces
1 teaspoon mustard seeds
1/4 cup chopped cilantro for garnish
combine the shredded carrots, lemon juice and the currants. Heat the oil in a skillet, and add the mustard seeds and the serrano chile. Once they sputter (by which time the chiles will have scorched a bit), pour the oil into the carrots and fold to disperse the oil and the mustard. Add in the salt, taste and adjust for seasoning. Add the cilantro and serve chilled.