Try something different for lunch today :

Sambhar Salad

A sambhar flavored coconut and rice salad, can be served as an appetizer or as an accompaniment. If ever you have some left over boiled rice, don’t throw it away use it to make the

dakshini.

Dakshini Salad

Preparation:

Rice- pick, wash in running water, soak for 30 minutes, drain, replenish with fresh water and boil until cooked. Drain and cool.

Coconut- remove the brown skin and cut into fine juliennes.

Dressing- wash curry leaves. Heat oil in a kadhai, remove from heat, add curry leaves, stir, add sambhar masala and turmeric, stir. Transfer to a bowl, cool and add lemon

juice, whisk. Adjust the seasoning.

Garnish- wash and cut tomatoes into roundels.

Ingredients:

1. 100g/0.5 cup of rice.

2. 100g/1.2 cups of coconut.

Dressing:

90ml/6 tbs coconut oil.

8 curry leaves.

10g/2 tsp sambhar masala.

3g/0.5 tsp turmeric.

45ml/3 tbs lemon juice.

Seasoning.

Garnish:

2 tomatoes.

50g/0.3 cup of roasted peanuts.

10g/4 tsp dessicated coconut.

Serve:

 mix rice and coconut in a salad bowl, pour on the dressing and toss. Garnish with tomatoes on the sides and sprinkle roasted peanuts and dessicated coconut on top. Serve

Great to try something new