Chopped salad with coconut and peanuts

Chopped salad with coconut and peanuts

By
From
Indian Food Made Easy
Serves
2-4
Photographer
Vanessa Courtier

This simple salad is ideal served with a south Indian meal or as an accompaniment to any chicken or fish dish. It is a perfect summer salad with different textures and clean, subtle flavours. I love raw onions, but if you find them a hard to digest leave them out and add more cucumber instead. In typical Indian style, I prefer not to add a proper dressing but simply flavour the salad with mustard seeds and curry leaves.

Ingredients

Quantity Ingredient
1 tomato, finely chopped
4 tablespoons finely chopped cucumber
1 green chilli, finely chopped, (optional)
2 tablespoons finely chopped onion
handful fresh coriander leaves and stalks, chopped
salt, to taste
2 heaped tablespoons desiccated coconut
3 tablespoons salted peanuts, roughly chopped
1/4 teaspoon ginger paste
1 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1 sprig curry leaves, leaves only
1 tablespoon lemon juice, or to taste

Method

  1. Mix together the tomato, cucumber, green chilli, onion, coriander, salt, coconut, peanuts and ginger paste.
  2. Heat the oil in a small saucepan. Add the mustard seeds and once they splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir into the salad. Taste and adjust the seasoning.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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