Ingredients
Chopped tomato (2c), chopped coriander leaves (1tbsp), peanut powder (2tbsp), sugar (1/4tsp), fresh grated coconut (2 to 3tbsp), salt (1/4tsp).
For seasoning:- Curry leaves (4 to 5), green or red chili (to taste), cumin seeds (1/4tsp), mustard seeds (1/4tsp), oil (1tsp).
Chopped tomato (2c), chopped coriander leaves (1tbsp), peanut powder (2tbsp), sugar (1/4tsp), fresh grated coconut (2 to 3tbsp), salt (1/4tsp).
For seasoning:- Curry leaves (4 to 5), green or red chili (to taste), cumin seeds (1/4tsp), mustard seeds (1/4tsp), oil (1tsp).
Method of preparation:-
Take a pan, heat oil in it. Add cumin seeds and mustard seeds in it and then fry them. When they stop crackling then add chili pieces in it. Add curry leaves and asofoetida in it. Now take off the pan from heat and then keep the seasoning to cool. Take a salad bowl, add tomato, coriander leaves, coconut, sugar, salt in it. Add the seasoning. Mix it well. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator to cool for about 30 minutes and then serve it.
Take a pan, heat oil in it. Add cumin seeds and mustard seeds in it and then fry them. When they stop crackling then add chili pieces in it. Add curry leaves and asofoetida in it. Now take off the pan from heat and then keep the seasoning to cool. Take a salad bowl, add tomato, coriander leaves, coconut, sugar, salt in it. Add the seasoning. Mix it well. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator to cool for about 30 minutes and then serve it.
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