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Colorful Pepper Salad with Curry leaves

Cooking Method
Cuisine ,
Courses ,
  • 1 each Bell Peppers of Red, Orange and yellow- cut in to cubes
  • 1 cup Chopped cabbage
  • 0.5 cups Purple Cabbage chopped
  • 2 tablespoons Raw Peanuts
  • 0.5 cups Dried Cranberries
  • 0.25 cups Balsamic Vinegar
  • 2 tablespoons Chopped Cilantro
  • 1 Carrot (Shredded)
  • 3 tablespoons Olive oil
  • 0.25 teaspoons each of Cumin and Black Mustard - Jeera and Raai
  • 5 Curry leaves- optional
  • 0.5 teaspoons white Urid daal- optional
  • 1 teaspoon each of or less salt- and sugar
  • 0.5 teaspoons ground black pepper
  1. Keep Vinegar and Cilantro ready in abowl

  2. Heat oil in a big Wok like skillet, and add peanuts, Urid Daal and spices-Cumin and Mustard.

  3. Add cabbages and mix. Turn the heat don. now add all peppers,Carrots and Cranberries.

  4. Mix with wooden spoon and turn off stove right away.

  5. Pour the Vegetable mixture in a serving bowl. add salt and sugar and gently mix with wooden spoon.