Carrot & beetroot with tarka

Sanskrit reveals that the tarka technique has been in use for thousands of years and still forms the foundation of Indian cookery. Spices are bloomed in hot oil, which unlocks their aromas to infuse them throughout food. Ancient wisdom is backed by science, as most spice flavour compounds are soluble in fat but not water. The technique is endlessly adaptable and can be used at the beginning of a dish or as a finishing flourish. The latter is most often added to lentil dals or cooked vegetables (raw vegetables are largely unfound in Indian cooking) but I like this Keralan pairing of the fresh, sweet crunch of carrots, barely cooked by the hot oil, with the hot and earthy spices. I add beetroot too as the paintbox colours are irresistible.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Coarsely grate the carrot and beetroot into separate bowls (keeping them apart to stop the beetroot tinting everything lurid pink). Toss each with lemon, jaggery and a good pinch of salt.

Step 2

To make the tarka, heat the oil in a small frying pan. When shimmering, add the mustard seeds, which should start to fizzle and pop. Quickly add the cumin, chilli and curry leaves, sizzle for a few moments, then swiftly but carefully pour the hot oil straight over the carrots. Toss together.

Step 3

At the last moment, mix the carrot and beetroot and strew with coriander leaves.