CARROT AND CUCUMBER SALAD WITH SPICED MUSTARD DRESSING

CARROT AND CUCUMBER SALAD WITH SPICED MUSTARD DRESSING 

This is a summer salad that’s very simple to make. I have used yogurt instead of mayonnaise to give it a lighter feeling. Tempering the spices results in a headier flavor. The freshness of this dish is further accentuated when it is served chilled—ideally as part of a summer lunch menu.

PREPARATION TIME: 10 mins        COOKING TIME: 5 mins            SERVING: 2

INGREDIENTS

Plain yogurt 4 tbsp 

Sesame seeds (toasted and ground) 2 tbsp 

Cumin seeds (toasted and ground) 2 tsp

Cucumbers (peeled, deseeded and diced) 250 gm 

Carrots (grated) 250 g 

Salt, to taste

Oil 2 tsp

Black mustard seeds 1/2 tsp  

Fresh green chili (slit lengthwise and deseeded) 1 

Turmeric powder 1/4 tsp

Red chili powder 1/4 tsp

Fresh lemon juice 1 tbsp

Minced fresh mint leaves, for garnish 2 tbsp

METHOD

• Toast the cumin seeds in a heavy-bottomed skillet over medium heat, until aromatic. 
• Grind the toasted cumin seeds with a mortar and pestle or coffee grinder. 
• Combine the yogurt, sesame seeds and cumin seeds in a small bowl. 
• Mix well to make a smooth paste. 
• Mix in the cucumbers, carrots and salt. Set aside.
• Heat the oil in a small skillet over medium heat. 
• Add the black mustard seeds and green chili, and cook for about a minute, stirring until aromatic. 
• Add the turmeric and red chili powder to the skillet, stir, and immediately pour the flavored oil over the cucumber mixture. 
• Add the lemon juice and toss gently. Place in the refrigerator to chill thoroughly.
• Serve cold topped with the mint leaves.