“Eat carrots everyday to avoid wearing glasses” That’s what I have heard over and over again from my mom since childhood. I am wearing glasses since college and she is still tells me that to eat one whole carrot everyday. My fridge is stocked with carrots every week. I love to shop at my local farmers market and we have been so lucky to get carrots in purple, red and orange colors. My son thinks that a carrot should only be in orange color. That’s what every book and every teacher had taught him. So when we walk past the vendors in farmer’s market he gets so excited to see the different colors.He comes up with questions after questions on what there is no purple or red beans or bananas. He was equally surprised to find purple cauliflower and purple winter radish. You can find this delicious salad recipe with purple cauliflower puree served with jicama and celery. I will be serving it for my supperclub dinner on 21Feb2015. If you are in San Francisco/ Bay Area, make sure to check out the menu and I would love to meet you there.
I have been busy in the kitchen for the last 2 weeks. I am testing recipes after recipes for my pop-up dinner. I grabbed three bunches of purple carrots from the market last Sunday. I was contemplating on what to cook with it, I love carrot poriyal but I also love carrot raita. Instead of chopping them into cubes, I chose to slice them into half and gently roast them in a cast iron pan with all amazing South Indian spices. This is my favorite way to cook carrots. I wanted to add something cooling and vibrant to complement the beautiful purple carrots. I went with sour cream this time. I wanted to add some more crunchiness and texture to my salad. I chose roasted sunflower, pepita seeds and cashews to garnish it. Here is the recipe for those who would like to try my roasted purple carrots salad.
Roasted Purple Carrots Salad with South Indian Spices
- 1 tablespoon coconut or olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dahl (optional)
- 3 dry red chillies (less or more as per your tolerance to heat)
- 1/8 teaspoon asafoetida
- 1/4 cup onions, sliced thin
- 10 purple, orange or red carrots, slice into 2 halves
- 1 tablespoon unsweetened dessicated coconut
- Less than 1/4 cup to sprinkle and to prevent burning
- Salt to taste
- 1/4 cup sour cream plus 2 tablespoon water
- Roasted nuts to garnish
- Cast Iron Pan
- Heat the cast iron pan in medium low flame for 10 minutes. Pour oil and let the oil heat up. Add mustard seeds and let it pop. Then throw in cumin seeds and urad dahl and let it roast for 2-3 minutes.
- Add dry red chillies and asafoetida and saute for a minutes. Add the onions and let it sweat, about 5 minutes. Gently arrange the carrots without any overlapping. Sprinkle water and coconut and let it cook for 15-20minutes in low flame.
- Sprinkle salt and neatly arrange them in a clean bowl
- Whisk sour cream with little water and pour it over the cooked carrots. Garnish with roasted nuts and serve warm.