powder.
- In a shallow, heavy pan, heat the oil
over medium-high heat. - Add the mustard seeds. Cover the pan
(so they don’t pop out and burn you) and
cook until the seeds sizzle, about 30
seconds. - Carefully add the curry leaves and
green chiles. - Pour this mixture over the salad and
mix well. Serve immediately, or
refrigerate before serving.
Try This! If you can find fresh coconut,
grate about 3 tablespoons (15 g) and add
it at the end. If you use grated,
unsweetened packaged coconut, fry it in