Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Carrot salads are popular throughout India. In this one, the spices are heated in the oil in order for their flavour to permeate the dressing. This salad gets more flavoursome if it is allowed to stand for half an hour before serving.


  • 1 tablespoon oil
  • ¼ teaspoon black mustard seeds
  • ¼ teaspoon</


Heat the oil in a small saucepan over medium heat, add the mustard and cumin seeds, then cover and shake the pan until the seeds start to pop.

Add the turmeric, salt and sugar to the pan, then remove the pan from the heat and leave the spices to cool for 5 minutes. Mix in the lemon juice, then toss the carrot through. Cover and leave for 30 minutes. Garnish with coriander leaves just be