This is a festive, flavorful salad perfect that is so versatile. It is the first thing I think of when I need something for a luncheon because it can be served so many different ways. Great by itself it also goes well with croissants or any delicately flavored quick bread. Works well for a Christmas brunch or late dinner. It makes a delightful appetizer with crackers, toasted rounds. We love it for cool summer suppers with a salad and corn on the cob or a light dessert. It is not spicy, but is uniquely and wonderfully flavored. A party on the tongue!
Did you know that curry is a combination of spices? Families in southern Asia have their own “secret” blends that can contain up to 20 different herbs and spices, depending on the region and traditions. Many blends include cumin, mustard, chili powder, cinnamon, coriander, and tumeric. It is the tumeric that gives curry the signature color. The chili powder gives heat according to the quantity used. Americans often associate curry with Indian cuisine. The only association with India is that the British army adopted a version of for use in rations during British colonial days in India. The British are responsible for the Western world’s version of curry powder and the dishes prepared with it, while people from India do not use the term at all. The word curry most likely comes from the Tamil region of India, where the word “kari” refers to a sauce, cooked vegetables or meat.
Donna — this one’s for you!