Indian Salad Platter
Servings Prep Time
4 2hours
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
4 2hours
Cook Time Passive Time
20minutes 2hours
Ingredients
Instructions
  1. Drain the soaked red rice and pressure cook with 1 3/4 cups water + pinch of salt, for 15 minutes (keep flame on lowest setting after one whistle for 15 mins).
  2. Peel and dice the mango and cucumber.
  3. Quarter the tomatoes, scoop out seeds and chop into small bite sized pieces.
  4. Cut the lemons into wedges.
  5. In a small pan or tadka ladle, heat 1 tbsp of coconut oil. Fry curry leaves, red chillies until they turn crisp. Transfer this into a small bowl.
  6. Remove the cooked rice on to a plate and cool for 5 minutes. Heat the remaining 1 tbsp coconut oil in a pan. Add in cumin seeds and crushed black pepper and fry until cumin seeds crackle. Toss in the rice and combine gently.
  7. To lay out the Indian salad platter, you need a big sized plate or a platter. Arrange the rice, mango, cucumber, tomatoes, coconut, coriander, lemon wedges and the fried curry leaf-red chillies as shown in the picture. Serve immediately.