GUAVA SALAD, BURMESE STYLE
Guava Salad, Burmese Style is full of unique flavours imparted by toasted chickpea flour, fried onion, tamarind, jaggery and the red chilli flakes. Easy to make, it can be enjoyed as a light meal if you are a guava lover like me.
Ingredients
- 2 large guavas
- 2 tbsp chickpea flour
- 1 small onion
- 2 tbsp oil
- 2 tbsp peanuts roasted and shelled
- 2-3 cloves garlic
- 1 tsp jaggery | palm jaggery
- 1 tsp red chilli flakes
- ½ tsp salt
- 1 tbsp lemon | lime juice
- 2 tbsp tamarind sauce
- 2-3 tbsp fresh coriander chopped
Instructions
TOAST THE CHICKPEA FLOUR
- Add the flour in a frying pan or skillet.
- Place it over low heat.
- Toast the chickpea flour, stirring all the time so that it doesn't burn.
- Toast the flour till it becomes light brown colour and gives out a pleasant aroma.
- This will take about 3-4 minutes.
- Transfer the toasted flour to a plate.
FRY THE ONION SLICES
- Peel and slice the onion as thin as possible.
- In the frying pan which you toasted the flour, add the 2 tbsp of oil.
- Allow the oil to become hot over medium heat.
- Add the onion slices. Lower the heat.
- Stir the onion slices occasionally till they become light golden brown.
- Add the garlic, slices or minced.
- Stir fry the onion and garlic till the onion slices become golden brown.
- Line a plate with some kitchen towel. Transfer the fried onion to the plate.
- Allow it to cool completely before adding to the salad.
- Remember to stir so that the slices brown evenly.
PREPARE THE GUAVA SALAD
- Roughly chop the toasted peanuts.
- Wash and wipe the guavas.
- Trim the ends. Cut the guavas into halves.
- Using a small spoon, scoop out the seeds. Sometimes may need to use a knife.
- Slice the guavas, not too thin or too thick.
- Add the sliced guavas to a mixing bowl.
- Sprinkle the toasted chickpea flour over the guava slices.
- Add the red chilli flakes, the fried onion garlic mixture,jaggery, salt, tamarind sauce, lime juice
- Mix or toss the salad well. Most of the tamarind sauce should coat the guava slices lightly.
- Add the roughly chopped peanut. Save some for the topping. Mix well.
- Chop some fresh coriander, leaves and tender stems.
- Add to the salad, but save some for the topping.
- Chill the salad in the fridge for 30-60 minutes.
- Before serving the salad garnish with the remaining peanuts and coriander.
Notes
- Make sure the guavas are not raw or too ripe. We need to use semi ripe guavas.
- Use either pink or white guavas.
- Don't toast the chickpea flour over high heat. You want it to toast well till it is golden brown and gives out an aroma.
- Adjust salt and chilli flakes according to your taste.
- If you don't have jaggery or palm jaggery then use brown sugar.