by student epicure
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student epicure's Notes:
Expand6 large carrots, roughly grated Ask a question about this ingredient
3/4 cups greek yogurt Ask a question about this ingredient
1/2 cup unsweetened coconut, toasted Ask a question about this ingredient
2 tablespoons ghee (or oil or butter) Ask a question about this ingredient
1 teaspoon black mustard seeds Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1/2 teaspoon ground coriander Ask a question about this ingredient
1/8-1/4 teaspoon chili powder or cayenne pepper Ask a question about this ingredient
Combine carrots, yogurt, and coconut in a large serving bowl.
Ask a question about this stepMeanwhile, heat ghee or oil in a small sauce pan. When very hot, but not smoking, add mustard seeds and cumin seeds. Let fry until the mustard seeds start to pop, then immediately remove and pour over the carrots. Sprinkle on the coriander and chili powder and toss. Season with salt. Serve right away or chill for several hours to improve flavor.
Ask a question about this stepdelight! let me know how it goes!!
In fact, it sounds so good I've just put it on the menu for this week.
Rick Field is the founder of the pickle company Rick's Picks.
I get the same yearning. I can practically taste the crisp textures and bright flavors right off the "page".