Tangy Rice Salad

3 cups of cooked rice
1 cup chopped cucumber
1/2 cup grated carrot
1/4 cup grated fresh coconut or unsweetened coconut
2 tbsp vegetable oil
1/3 cup raw peanuts
1/3 cup lemon juice
salt to taste
1/8 tsp turmeric

1.In a medium sized pan, heat oil and then add peanuts, fry for about 2-3 minutes,and add turmeric, remove the pan from the heat instantly(turmeric tends to burn fast)
2. In a salad bowl, combine cooked rice, cucumber, carrot, coconut and lemon juice.
3. Add salt and the fried peanuts, mix well and serve at room temperature.

Kumudha Venkatesan

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