This original Tarla Dalal recipe can be viewed for free

Southern Style Yam


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Added to 50 cookbooks
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A warm salad of broccoli, long beans and beans sprouts in a fiery chilli dressing with mushrooms and coconut cream.

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Preparation Time: 10 to 15 min.
Cooking Time: 
Serves 4.


Ingredients



For the salad
1/2 cup bean sprouts
1/2 cup long beans (chawli), chopped
1 cup broccoli stalks

For the dressing
1/2 cup coconut milk
1 cup sliced mushrooms (khumbh)
1 tsp Red Curry Paste
2 tbsp Vegetable Stock
a pinch of turmeric powder (haldi)
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp sugar
1 tbsp oil
salt to taste

For the garnish
1 tbsp sesame seeds (til)
2 small onions, finely chopped
1 tsp oil

Method
For the salad
  1. Blanch all the vegetables separately in salted wate. Drain.
  2. Pour cold water on top immediately to stop cooking and to retain the colour of the vegetables
  3. Arrange the vegetables decoratively on a serving platter & keep aside.

For the dressing
  1. In a pan, pour the coconut milk, add the mushrooms and bring to a boil. Set aside.
  2. In another pan, heat the oil, add the red curry paste and fry for a few minutes.
  3. Add the vegetables stock, turmeric powder, soya sauce, lemon juice, sugar and salt.
  4. Stir in the mushrooms cooked in the coconut milk.
  5. Bring to a boil and keep aside.

For the garnish
  1. Heat the oil in a pan and add the sesame seeds. When they crackle, add the onions and fry till they are light brown in colour.
  2. Keep aside.

How to proceed
  1. Pour the warm dressing over the platter containing the blanched vegetables.
  2. Garnish with the fried onions and sesame seeds.

Tips
  1. Use any other vegetables if brocolli or sprouts are not available.
RECIPE SOURCE : Thai CookingBuy this cookbook
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