South Indian Style Green Moong Sprouts and Raw Mango Salad
This vibrant and flavorful South Indian-style Green Moong Sprouts and Raw Mango Salad is a healthy and refreshing dish, perfect for a light snack or a side dish. Combining crunchy moong sprouts, tangy raw mango, and the aromatic essence of freshly prepared tempering (tadka), this salad is an explosion of textures and tastes. It’s enhanced with the freshness of coriander leaves, a dash of green chili for some heat, and a citrusy zing from lemon juice. Ideal for those seeking a wholesome vegetarian meal, this salad is rich in fiber, antioxidants, and essential nutrients.
Whether you’re preparing it for a weeknight meal, a light dinner, or as a snack, the South Indian Style Green Moong Sprouts and Raw Mango Salad is sure to please your palate and add a burst of freshness to your dining table.
Cuisine: South Indian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 1/2 cup |
| Mango (Raw), finely chopped | 1/2 cup |
| Carrot (Gajjar), grated | 1/2 cup |
| Cucumber, chopped | 1/2 cup |
| Coriander (Dhania) Leaves, finely chopped | 2 tablespoons |
| Green Chili, chopped | 1 |
| Fresh Coconut, grated (optional) | 2 teaspoons |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 0 minutes (No cooking required) |
Instructions
-
Prepare the Sprouts:
Start by making sure your green moong sprouts are ready. You can either use store-bought sprouted moong beans or prepare them at home by following a simple method of sprouting. If you need guidance, you can check out the “How to Make Sprouts at Home” tutorial. -
Mix the Salad Ingredients:
In a large mixing bowl, combine the chopped raw mango, grated carrot, chopped cucumber, green moong sprouts, finely chopped coriander leaves, and chopped green chili. These ingredients together create a delightful mixture of textures—crunchy, tangy, and fresh. -
Season the Salad:
Add salt to taste and pour in the lemon juice for a refreshing citrus flavor. If you like a hint of coconut, add freshly grated coconut (optional). Mix all the ingredients well to allow the flavors to meld together. -
Prepare the Tempering (Tadka):
In a small saucepan or heavy-bottomed pan, heat the coconut oil on medium heat. Once hot, add mustard seeds and let them sputter and pop. When the seeds stop popping, add the asafoetida (hing) and immediately remove the pan from heat to avoid burning the spices. -
Combine the Tempering with Salad:
Pour the hot tempering over the salad mixture and toss gently to combine. The sizzling tempering will infuse the salad with aromatic flavors, adding an extra layer of deliciousness. -
Serve:
This salad can be served at room temperature or, for a more refreshing experience, slightly chilled. It pairs beautifully with South Indian dishes like Mysore Rasam, steamed rice, and a flavorful curd rice recipe with mint.
Tips for Perfect Salad
- Customize the Heat: Adjust the level of heat by adding more or fewer green chilies, depending on your spice preference.
- Optional Ingredients: Grated fresh coconut adds a traditional South Indian flavor, but if you don’t have it, feel free to skip it.
- Make Ahead: This salad can be prepared a few hours in advance. Just make sure to add the tempering just before serving to maintain its crunch and freshness.
Enjoy the South Indian Style Green Moong Sprouts and Raw Mango Salad as a light meal, snack, or appetizer. Packed with nutrition and flavor, it brings the essence of South Indian cuisine to your table.
