Ingredients
Grated cabbage (2c), lime juice (1tsp), sugar (1/4tsp), salt (1/4tsp), chopped coriander leaves (1tbsp), fresh grated coconut (2tbsp optional), roasted powdered peanuts (2tbsp).
For Seasoning:- Curry leaves (4 to 5), green or red chili (1 or 2, slit in two), cumin seeds (1/4tsp), mustard seeds (1/4tsp), oil (1tsp).
Grated cabbage (2c), lime juice (1tsp), sugar (1/4tsp), salt (1/4tsp), chopped coriander leaves (1tbsp), fresh grated coconut (2tbsp optional), roasted powdered peanuts (2tbsp).
For Seasoning:- Curry leaves (4 to 5), green or red chili (1 or 2, slit in two), cumin seeds (1/4tsp), mustard seeds (1/4tsp), oil (1tsp).
Method of preparation:-
Take a pan, heat oil in it and then fry cumin seeds and mustard seeds in it. When they get splutter then add chilies pieces. Add curry leaves and asofoetida in it. Take off the pan from heat and keep it to cool. Take a salad bowl, add grated cabbage, coconut, lime juice, coriander leaves, peanut powder, sugar and salt in it and then mix it properly. Now add the cooled seasoning in it and mix it again. Salad is ready. Serve it immediately or keep the bowl in the refrigerator to cool for about 30 minutes and then serve it.
Take a pan, heat oil in it and then fry cumin seeds and mustard seeds in it. When they get splutter then add chilies pieces. Add curry leaves and asofoetida in it. Take off the pan from heat and keep it to cool. Take a salad bowl, add grated cabbage, coconut, lime juice, coriander leaves, peanut powder, sugar and salt in it and then mix it properly. Now add the cooled seasoning in it and mix it again. Salad is ready. Serve it immediately or keep the bowl in the refrigerator to cool for about 30 minutes and then serve it.
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