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Main Course

Beetroot & Carrot Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 5 servings

1 nos Beetroot
1 nos Carrot
2 - Green chillies
Coriander leaves A small bunch
1 cup Curd
Salt, to taste

Preparation

Step 1
Grate the beetroot and carrot.
Step 2
Slit the green chillies.
Step 3
Chop the coriander leaves finely.
Step 4
Mix all together with curd and salt.
Step 5
You can add little water if its too thick. :- You can even add chopped tomato.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Beetroot & Carrot Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 5 servings

1 nos Beetroot
1 nos Carrot
2 - Green chillies
Coriander leaves A small bunch
1 cup Curd
Salt, to taste

Preparation

Step 1
Grate the beetroot and carrot.
Step 2
Slit the green chillies.
Step 3
Chop the coriander leaves finely.
Step 4
Mix all together with curd and salt.
Step 5
You can add little water if its too thick. :- You can even add chopped tomato.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.