Green chilly 1-big
Salt as required
Hing liberal pinch
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.