Next up, in the salad repertoire this week, is Carrot Koshimbir. As with most recipes featured here, this salad can be rustled up quite quickly making it a great addition to a weekday dinner. It never fails to liven up a meal and not just because of the vivid colours.
This is yet another salad that, I’m ashamed to admit, I have only learnt to appreciate and enjoy in my adult years. Our 4 year old is much better about eating veggies than we ever were and will happily eat this with fresh chapatis and a daal.
6-8 curry leaves
1/2 a small green chilli, finely chopped (deseeded, if you prefer)
1 tablespoon oil
1/2 teaspoon mustard seeds
salt and sugar to taste
1/4 lemon (1 tablespoon lemon juice)
1/4 teaspoon grated ginger (optional)
- Peel and grate the carrots. Add salt and sugar and keep aside.
- In a small pan, heat the oil. When the oil is hot, add the mustard seeds, chilli and curry leaves.
- When the mustard seeds and the curry leaves sizzle, take the pan off the heat.
- Pour the oil, mustard seeds, chilli and curry leaves mixture over the grated carrots. Mix well. If you are using ginger, add it in now.
- Add the lemon juice before serving.
Leftovers? Try mixing the leftover carrot koshimbir with some plain hummus for a filling and nutritious sandwich mix.
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