Roast the peanuts on low heat until slightly browned
Once roasted, remove from pan and keep aside to cool
In the same pan, dry roast the sesame seeds and keep aside to cool
Add oil to the pan and saute the onions and garlic until slightly browned. Finally add the dry chilies and saute until aromatic. Make sure to not overcook the chili.
Soak the tamarind in half a cup of water and strain to remove any residual seeds
Blend the peanuts, onion, garlic and tamarind water and salt until smooth. Reserve to serve with the salad.
Heat oil and add the mustard seeds in it
when the mustard seeds start to splutter around, switch off heat and add the green chili. allow to cool . when cool add this tempering to the lemon juice and mix .
Peel and Slightly blanch the whole carrots for about 3 minutes so they soften just little bit.
Using a peeler, make thin ribbons from all carrots.
Dunk each peel into the tempering mix and then roll it up to keep ready for plating.
Or cut the carrots into julienne and mix the tempering into it
Serve with chutney and sunflower seeds and sesame seeds for extra crunch