A green and red salad with yoghurt dressing
MAGIC INGREDIENT Green peppercorns in brine
(Pachai Kuru Milagu)
http://en.wikipedia.org/wiki/File:TVM_Pepper.JPG [ this is what it looks like on the vine]
1 cup of home sprouted mung beans (blanched in salt water)
1 cup of chopped cucumber
1/2 cup of finely chopped onions
1 cup of grated carrots (optional and then it becomes green and red salad!)
1/2 cup of finely chopped green raw mango
Plain Yoghurt - maybe 1 or two cups
Roasted ground cumin seeds
(roast them to a black colour, and grind using a rolling pin on a wooden board)
the magic ingredient - is the green fresh peppercorns in brine
(available in Asian supermarkets - canned )
The pepper corns are fantactic and give the salad the distinct flavour and bite !
(In Madras, India they are available at a particular time of the year in the local markets-
It is called "Pachai Kuru Milagu)
Use as many as you like - adjust according to ability to manage the spicy bite of the green pepper corns
Method
Combine all ingredients with yoghurt and add a few pinches of the roasted ground cumin
Serve chilled.
For a twist; you could add a few pinches of black/pink mineral salt or Jal Jeera mix powder (available in Indian Grocery stores)
Very crunchy, tasty and packs a punch...!
MAGIC INGREDIENT Green peppercorns in brine
(Pachai Kuru Milagu)
http://en.wikipedia.org/wiki/File:TVM_Pepper.JPG [ this is what it looks like on the vine]
1 cup of home sprouted mung beans (blanched in salt water)
1 cup of chopped cucumber
1/2 cup of finely chopped onions
1 cup of grated carrots (optional and then it becomes green and red salad!)
1/2 cup of finely chopped green raw mango
Plain Yoghurt - maybe 1 or two cups
Roasted ground cumin seeds
(roast them to a black colour, and grind using a rolling pin on a wooden board)
the magic ingredient - is the green fresh peppercorns in brine
(available in Asian supermarkets - canned )
The pepper corns are fantactic and give the salad the distinct flavour and bite !
(In Madras, India they are available at a particular time of the year in the local markets-
It is called "Pachai Kuru Milagu)
Use as many as you like - adjust according to ability to manage the spicy bite of the green pepper corns
Method
Combine all ingredients with yoghurt and add a few pinches of the roasted ground cumin
Serve chilled.
For a twist; you could add a few pinches of black/pink mineral salt or Jal Jeera mix powder (available in Indian Grocery stores)
Very crunchy, tasty and packs a punch...!
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