carrot salad


Carrot                   3

Green chilly        1-big

Salt                         as required

Lemon                   1

Hing                         liberal pinch

Mustard                 little

Cooking oil          1 spoon

Coriander leaf    little


  • Wash and grate the carrots finely.
  • Slit the green chilly.
  • Cut and squeeze the lemon juice.
  • Heat oil, add mustard and transfer to grated carrots when it splutters.
  • Chop coriander leaves.
  • Add hing.
  • Mix all items except salt.
  • Add salt while serving otherwise it will become mashy.

Recipe by my daughter, Janani, learnt from her aunt-Mrs.Rajalakshmi Kannan.



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