Zesty Indian Carrot and Sultana Salad
Delight your taste buds with this vibrant Zesty Indian Carrot and Sultana Salad! A refreshing blend of grated carrots, tangy lemon juice, and sweet sultanas makes for an appetizing side dish that beautifully complements a wide array of meals. This recipe is adapted from Madhur Jaffrey's beloved 'Indian Cookery' and showcases the richness of Indian flavors. Not only is it easy to prepare, but it also brings a burst of color and nutrition to your table. Perfect for picnics, potlucks, or as an everyday salad, this dish will surely become a favorite addition to your culinary repertoire.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Carrot
3/4 lb (Grated)
Salt
1/4 teaspoon (To taste)
Vegetable oil
2 tablespoons (To heat)
Black mustard seeds
1 tablespoon (To fry)
Lemon juice
2 teaspoons (Freshly squeezed)
Sultanas
2 tablespoons (Soaked and drained)
Instructions
1
Rinse and soak the sultanas in warm water for 2-3 hours to plump them up, then drain and set aside.
2
Wash the carrots thoroughly, peel them, and grate them finely using a box grater or food processor. Transfer the grated carrots into a mixing bowl and sprinkle with salt, tossing gently to combine.
3
In a small saucepan, heat the vegetable oil over medium heat. Once the oil is hot but not smoking, carefully add the black mustard seeds. Watch out for them as they may sputter.
4
When the mustard seeds begin to pop and dance in the oil (about 30 seconds), remove the saucepan from heat.
5
Quickly pour the hot oil and mustard seeds over the salted grated carrots, mixing thoroughly to ensure even distribution.
6
Add the plumped sultanas and freshly squeezed lemon juice to the bowl, and toss everything together until well combined. Taste and adjust seasoning if necessary.
7
Serve immediately or let it chill in the refrigerator for 15-30 minutes for enhanced flavors. Enjoy your colorful and zesty salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Indian Carrot and Sultana Salad?
It is a vibrant, refreshing side dish made with grated carrots, tangy lemon, and sweet sultanas, adapted from Madhur Jaffrey's 'Indian Cookery'.
Is this recipe vegan?
Yes, this recipe is entirely vegan as it uses plant-based ingredients like vegetable oil and fresh produce.
How long does it take to prepare the sultanas?
The sultanas should be rinsed and soaked in warm water for 2-3 hours to ensure they are plump before draining.
What type of mustard seeds are used in this recipe?
The recipe specifically calls for black mustard seeds, which provide a traditional Indian flavor profile.
Can I serve this salad immediately?
Yes, it can be served immediately, though chilling it for 15-30 minutes helps the flavors meld together.
How many ingredients are needed for this salad?
This recipe requires 6 main ingredients: carrots, salt, vegetable oil, black mustard seeds, lemon juice, and sultanas.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free.
How should the carrots be prepared?
Carrots should be washed, peeled, and finely grated using either a box grater or a food processor.
What is the role of vegetable oil in this salad?
Vegetable oil is heated to fry the mustard seeds, which releases their aromatic oils before being poured over the carrots.
What happens when you fry the mustard seeds?
The mustard seeds will begin to pop and dance in the hot oil, usually after about 30 seconds of heating.
Is this recipe suitable for potlucks?
Yes, it is an excellent choice for picnics and potlucks due to its refreshing nature and easy transportability.
How much lemon juice is required?
The recipe calls for 2 teaspoons of freshly squeezed lemon juice.
Can I use regular raisins instead of sultanas?
While sultanas are preferred for their sweetness, regular raisins can be used as a substitute if needed.
How many carrots do I need?
You will need approximately 3/4 lb of carrots for this recipe.
Who is the original inspiration for this recipe?
This recipe is adapted from the famous cookbook 'Indian Cookery' by Madhur Jaffrey.
Does this salad require cooking?
Only the oil and mustard seeds are heated; the carrots and sultanas remain raw, making it a largely fresh salad.
Is this a spicy dish?
No, it is a zesty and tangy salad rather than a heat-heavy spicy dish.
What is the texture of the salad?
The salad features a crunchy texture from the grated carrots and a soft, chewy texture from the plumped sultanas.
How do I ensure the mustard seeds don't burn?
Heat the oil until hot but not smoking, and remove from heat as soon as the seeds begin to pop.
Can I prepare the carrots in advance?
Yes, you can grate the carrots ahead of time, but it is best to add the dressing and sultanas closer to serving for maximum freshness.
Is salt added to the carrots before or after the oil?
Salt is sprinkled and tossed with the grated carrots before the hot oil and mustard seeds are added.
What makes this salad 'Indian' in flavor?
The combination of black mustard seeds tempered in hot oil and the use of fresh lemon juice provides a classic Indian flavor profile.
How much salt is used?
The recipe specifies 1/4 teaspoon of salt, or you can adjust to your personal taste.
Is this salad considered healthy?
Yes, it is a healthy side dish rich in nutrients from fresh carrots and healthy fats from the vegetable oil.
What color should the salad be?
The salad is vibrant orange from the carrots, accented by the golden sultanas and dark mustard seeds.
Can I use lime juice instead of lemon juice?
Yes, lime juice can be used as a substitute if you prefer a different citrus tang.
What equipment is needed?
You will need a box grater or food processor, a mixing bowl, and a small saucepan.
How much oil is needed for tempering?
The recipe calls for 2 tablespoons of vegetable oil.
How long should the mustard seeds be cooked?
They should be cooked for approximately 30 seconds until they start to pop.
Can this be stored for leftovers?
Yes, it can be kept in the refrigerator in an airtight container for 1-2 days, though it is best served fresh.