Carrot Kosambari (Indian Carrot Salad Recipe)
Carrot salad with lemon dressing and tadka, also called Kosambari is an easy way to include raw carrots in the diet. Carrot Kosambari is a very healthy seasoned salad with low calories and high nutrients.
Servings: 2 portions
Ingredients
Gluten free, Vegan
1 Cup = 240ml
- ½ cup Carrots grated
- 1 cup Moong Dal/ Split green gram
- ¼ cup Peanuts (optional) blanched and roasted
- 1 Green Chilli chopped
- ⅓ cup Coconut grated
- ½ lime Lemon Juice
- 2 tablespoon Coriander Leaves finely chopped
- As Required Salt
For Tadka
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
- A pinch Asafoetida/ Hing (Optional)
- 1 Dry red chilli broken
Instructions
- Soak moong dal in hot water for 20 minutes and drain the water.
- In a bowl add grated carrots, green gram, roasted peanuts, green chilli, grated coconut, lemon juice and coriander.
- Mix until well combined.
- Transfer the seasoning/tadka to the carrot mixture, and mix well and refrigerate.
- Add salt just before serving the kosambari.
- Delicious, healthy and nutritious kosambari is ready to serve.
Video
Notes
Add salt just before serving to keep kosambari crunchy.
You can add half green chillies in kosambari and rest in seasoning to enhance the flavour.
Asafoetida is used to enhance the flavour of salad, skip if you don't like it.