Ingredients

4 large carrots, peeled and grated

1-2 tablespoons olive oil

1 teaspoon mustard seeds

10-15 curry leaves

1-2 tablespoons lime juice

Salt to taste

Directions

1. In a saucepan heat the olive oil over medium heat. Add the mustard seeds when they begin to pop, remove from heat and add the curry leaves. They should crisp up in the residual heat. Pour this over the grated carrots, add the lime juice and salt to taste. Serve at room temperature or chilled.