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indian salad platter

Indian Salad Platter

Prep Time 2 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Course Salad
Cuisine global vegetarian, Indian
Servings 4


  • 3/4 cup red rice soaked for 2 hours
  • 1 large mango
  • 1 large cucumber
  • 2 medium tomatoes
  • 1/4 cup coconut grated, unsweetened
  • 1/4 cup chopped coriander leaves
  • 2 lemons
  • 2 tbsp coconut oil
  • 3 sprigs curry leaves
  • 4 dried red chillies
  • 1 tsp cumin seeds
  • 1/2 tsp crushed whole black pepper corns
  • 3 tbsp molaga podi freshly made or store bought


  • 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).
  • Peel and dice the mango and cucumber.
  • Quarter the tomatoes, scoop out seeds and chop into small bite sized pieces.
  • Cut the lemons into wedges.
  • 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.
  • 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.
  • 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.