My Water-chestnuts & Cucumber Salad ‘n’ it’s tryst with “Navratri”!
Many across India change over to a ‘Satvik’ dietary mode during this festive time of the year. Wonder why ? To cut to the chase, October – November is when the seasons change and wage war against your immunity! So not-burdening your digestive system is an absolute no-brainer!
This Water-chestnut aka ‘Singhada’ n Cucumber salad has a south-Indian spin with cold pressed coconut oil, dash of peanuts and a lovely crunchy texture! Typically a time to ‘Fast’ and not ‘Feast’, enjoy this salad guilt free n steer clear from fried Puri’s n Halwa this Navratri.
Read More…
| Course | Salad |
| Servings | 4 persons |
| Prep time | 10 minutes |
| Cook time | Nil |
Ingredients for the Salad(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1½ cups | Fresh water chestnuts (diced into small pieces) |
| 1½ cups | Fresh green cucumber (diced) |
| ½ cup | Fresh coconut grated |
| 2 – 3 Nos | Green chilies finely chopped |
| 2 tsp | Red chili flakes |
| Sendha namak (as per taste) | |
| 1 – 2 Nos | Juice of lemon |
| ¼ cup | Coriander leaves, finely chopped |
| 1/3rd cup | Roasted peanuts, crushed |
| 2 tbsp | Virgin coconut oil |
| 2 tsp | Mustard seeds |
| A few | Curry leaves |
Instructions for the Salad |
|
| 1. | Mix the water chestnuts, cucumber, coconut, roasted peanuts and green chilies. |
| 2. | Season the salad with lemon juice and salt. (please add more or less as per taste). Add in chili flakes. |
| 3. | Chill the salad for 1 hour at least. |
| 4. | Before serving heat the coconut oil. Sauté the mustard seeds (rai) and curry leaves. Add the tempering to the salad. Add in fresh chopped coriander leaves and serve immediately. |
Notes: |
|
| 1. | Those who avoid mustard during fasts, can just avoid the tempering. However, do add in the coconut oil in the dressing. This enhances the flavour. |
| 2. | I’ve used sendha namak due to navratri. Those not fasting can use regular salt too. Can add in spring onion greens too if not fasting. |
