|
This page is especially dedicated to Kurma's friends who do not
partake of any animal-origin vegetarian foods, such as dairy products.
Visit here again soon for more vegan recipes. For other recipes,
click here.
Kumera Salad
This is an unusual yet delectable “east-meets-west”
combination of red-skinned, yellow-fleshed New Zealand sweet potatoes
known as kumeras, coupled with South Indian seasonings. It would
be equally delicious using red-, orange- or white-fleshed sweet
potatoes, or even yams.
PREPARATION AND COOKING TIME: about 25 minutes
YIELD: enough for 6 persons
6 cups kumeras, about 1kg, cut into 1.5cm (1/2-inch) cubes
2 tablespoons olive oil, plus 2 teaspoons
1/2 teaspoon yellow asafetida powder
3/4 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 tablespoon seeded, finely-chopped green chili
2 tablespoons fresh lime or lemon juice
1/2 teaspoon salt
1/4 cup finely-shredded fresh coconut
2 tablespoons roasted peanuts, powdered
1 tablespoon sesame seeds, preferably unhulled, dry-roasted and
powdered
2 tablespoons fresh coriander leaves for garnish
Place the kumeras in ample boiling water in a 5-litre/quart
saucepan and boil over full heat until the potatoes are tender but
not overcooked. Remove and drain the potatoes, covering them to
keep them warm.
Pour 2 teaspoons olive oil in a wok or large pan over moderate
heat. When hot add the yellow asafetida powder, stir briefly, then
remove the pan from the heat. Allow the oil to cool a little, then
add the garam masala, cayenne and chili. Mix well, then add the
lime juice, salt and the rest of the olive oil. Fold in the kumaras
and stir gently to coat them with the spices. Add the coconut, peanut
powder and toasted sesame seed powder, and stir gently to combine.
Allow the salad to cool and the flavours to mingle, then
serve with a garnish of fresh coriander leaves.
From "Vegetarian
World Food" by Kurma Dasa, Chakra Press
Want to see more recipes? Click here.
|