Carrot Beetroot Salad

Ingredients

• 1.0 cup Carrot
• 1.0 cup Beetroot
• 1.0 piece Green Chilli
• 2.0 piece Red Chilli
• 1.0 stalk Curry Leaves
• 0.25 cup Coriander Leaves
• 0.25 cup Coconut
• 1.0 tbsp Lemon
• 0.25 cup Peanuts
• 0.5 tsp Mustard Seeds
• 1.0 pinch Asafoetida
• 1.0 to taste Salt
• 2.0 tsp Refined Oil

Cooking Steps

1. Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then add dry red chili, curry leaves, and asafoetida (hing). Saute for a few seconds and turn off the gas.
2. In a large mixing bowl, grated beetroot, grated carrot, fresh coconut, coriander leaves, green chilies, roasted peanuts, lemon juice, and salt. Pour the tempering over the salad and toss well to coat.