1 large cooked beetroot
2 firm medium-sized tomatoes
1 large or 2 small cucumbers
4 tbsp grated fresh coconut flesh
2 tbsp chopped fresh coriander leaves
1/2 green chilli, finely chopped
4 tbsp chopped unsaltedpeanuts
18 fl oz (500 ml) chilled natural yoghurt
1 tsp caster sugar
1 tbsp sunflower oil
1 tbsp cumin seeds
salt
2 firm medium-sized tomatoes
1 large or 2 small cucumbers
4 tbsp grated fresh coconut flesh
2 tbsp chopped fresh coriander leaves
1/2 green chilli, finely chopped
4 tbsp chopped unsaltedpeanuts
18 fl oz (500 ml) chilled natural yoghurt
1 tsp caster sugar
1 tbsp sunflower oil
1 tbsp cumin seeds
salt
Serve with:
chapatis
method
1. Peel and dice the beetroot and the cucumber. Peel the tomatoes, remove the seeds and dice. Place all the prepared vegetables in a large salad bowl, sprinkle with a pinch of salt and with the sugar and gently stir in the coconut, coriander, chilli pepper, peanuts and yoghurt. Add a little more salt if wished.
2. Heat the oil in a small, non-stick frying pan and when very hot, add the cumin seeds. Fry for 2 - 3 seconds; as soon as they start to jump about in the pan, take off the heat and add to the salad.
3. Stir carefully once more and serve with chapatis as a delicious, refreshing accompaniment to almost any Indian main course.
2. Heat the oil in a small, non-stick frying pan and when very hot, add the cumin seeds. Fry for 2 - 3 seconds; as soon as they start to jump about in the pan, take off the heat and add to the salad.
3. Stir carefully once more and serve with chapatis as a delicious, refreshing accompaniment to almost any Indian main course.
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