Carrot Beetroot Salad

Ingredients

• 1 cup carrot (grated)
• 1 cup beetroot (grated)
• 1/4 cup coconut ((fresh or frozen))
• 1/4 cup coriander leaves (finely chopped)
• 1 green chili (finely chopped)
• 1/4 cup roasted peanuts (crushed)
• 1 tablespoon lemon juice
• salt (to taste)
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• 2 red chilies
• 1 stalk curry leaves
• 1 pinch asafoetida (hing) (skip for gluten-free)

Instructions

1. 1

   --- For Tempering ---

2. 2

   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.

3. 3

   --- Assemble ---

4. 4

   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.