South Indian Style Slaai

Ingredients

In this South Indian adaptation of Slaai, we incorporate the distinct flavors of South Indian cuisine. The original Slaai is typically a simple salad with a mayonnaise-based dressing, while the South Indian version features a tangy tamarind-based dressing with the addition of curry leaves and green chilies. The use of roasted peanuts adds a crunchy texture and enhances the overall flavor profile of the dish. We alse have the original recipe for Slaai, so you can check it out.

• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1 cup (100g) grated carrots 1 cup (100g) grated carrots
• 1 cup (100g) finely chopped cucumber 1 cup (100g) finely chopped cucumber
• 1/2 cup (50g) thinly sliced bell peppers 1/2 cup (50g) thinly sliced bell peppers
• 1/4 cup (30g) roasted peanuts 1/4 cup (30g) roasted peanuts
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 sprig curry leaves 1 sprig curry leaves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped cucumber, and sliced bell peppers.
2. 2.
   In a small bowl, soak the tamarind pulp in 2 tablespoons of warm water for 10 minutes. Extract the tamarind juice and discard the pulp.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and green chilies. Sauté for a minute.
4. 4.
   Add the tamarind juice to the pan and cook for 2-3 minutes until the raw smell of tamarind disappears.
5. 5.
   Pour the tamarind dressing over the vegetables in the mixing bowl. Toss well to coat the vegetables evenly.
6. 6.
   Add salt to taste and mix again.
7. 7.
   Garnish the salad with roasted peanuts.
8. 8.
   Serve the South Indian Style Slaai chilled and enjoy!

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely for a better texture in the salad.
• Tamarind pulp — Soak the tamarind pulp in warm water to easily extract the juice.
• Curry leaves — Fry the curry leaves in oil before adding them to the dressing for enhanced flavor.
• Roasted peanuts — If you don't have roasted peanuts, you can dry roast them in a pan until they turn golden brown.

Tips & Tricks

• For an extra kick of spice, add a pinch of red chili powder to the dressing.
• You can add other vegetables like radish or sprouts to customize the salad according to your preference.
• Adjust the amount of tamarind pulp and green chilies based on your desired level of tanginess and spiciness.
• To make it more filling, you can add cooked quinoa or boiled chickpeas to the salad.
• Serve the South Indian Style Slaai as a side dish with traditional South Indian meals or as a refreshing snack on its own.

Serving advice

Serve the South Indian Style Slaai chilled to enhance its refreshing flavors. It pairs well with rice dishes like lemon rice or coconut rice. You can also enjoy it as a side dish with dosas or idlis.

Presentation advice

Garnish the South Indian Style Slaai with a sprig of fresh curry leaves and a sprinkle of roasted peanuts to make it visually appealing. Serve it in a vibrant salad bowl to showcase the colorful vegetables.