SOUTH INDIAN COCONUT SALAD

Shredded fresh coconut 100 grams
Big red chilli 1 piece
Leeks 6 cm
Red onion 1/2 piece
Fresh coriander 3 stks
Juice of 1 lime
Sugar 1 tsp
A pinch of salt
Black mustard seeds 1 1/2 ml
Curry leaves 10 pieces
Cooking oil 2 tbsp

Julienne carrots, leeks and slice onion thinly. Slice chilli fine and chop fresh coriander. Mix coconut and all the vegetables in a bowl.
Heat oil in a pan, fry mustard seeds and curry leaves on low heat for a few seconds. Pour over the salad, add in lime juice, sugar and a pinch of salt. Mix again. Serve cold as a side dish or on a thali.

NOTE:This recipe is taken from my cookbook, ‘Vegetarian Food Fit For The Gods’.