Carrot and Cucumber Salad with Spiced Mustard Dressing
After some doctoring, this recipe turned out well. The crunchy texture, spicy flavor and colorful presentation were pleasing. The cook who made it had plenty of feedback. It was labor intensive and the nigella seeds were no where to be found – despite a trip to an Indian market. Thankfully, he persevered and with some improvisation – more carrots, more mustard, and additional oil, the dish was tasty!
While he might not recommend it for a friend, he said he’d probably make it again and play some more with the recipe to really make it his own. So, with that, and if you’re up for a little challenge, give it a try!
Carrot and Cucumber Salad with Spiced Mustard Dressing
4 tablespoons plain yogurt
2 tablespoons sesame seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
½ pound cucumbers, peeled, seeded and diced
½ pounds carrots, grated
Salt to taste
2 teaspoons mustard oil
½ teaspoon mustard seeds
½ teaspoon nigella seeds
1 green cayenne chili, slit lengthwise and seeded
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
1 tablespoon fresh lemon juice
2 tablespoons mint leaves, minced
In a small bowl, add the yogurt, sesame seeds and cumin and mix well to make a smooth paste. Add the cucumbers, carrots, and salt. Set aside.
Heat the oil in a small skillet over medium heat. Add the mustard seeds, nigella seeds, and chili and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric. Stir and pour the flavored oil over the cucumbers; toss gently. Add lemon juice and chill.
Serve cold topped with mint leaves.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
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