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.

Prep Time10

Cook Time5

Soak time20

Total Time35

Course: Salad

Cuisine: Indian, Karnataka, South Indian

Diet: Vegan, Vegetarian

Servings: portions

Calories: 609kcal

Author: Geetha Priyanka

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

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 juice
2 Tablespoon Coriander Leaves finely chopped
Salt as required

For Tadka

½ Tablespoon Oil
1 Teaspoon Mustard Seeds
Few Curry Leaves
A pinch Asafoetida/ Hing (Optional)
1 Dry red chilli broken

Get Recipe Ingredients

Instructions

Soak moong dal in hot water for 20 minutes and drain the water.
1 cup Moong Dal/ Split green gram
In a bowl add grated carrots, moong dal, roasted peanuts, green chilli, grated coconut, lemon juice and coriander.
½ cup Carrots, ¼ cup Peanuts (optional), 1 Green Chilli, ⅓ cup Coconut, ½ lime juice, 2 Tablespoon Coriander Leaves
Mix until well combined.
For seasoning heat oil in a pan, add mustard seeds, red chillies, curry leaves and asafoetida.
½ Tablespoon Oil, 1 Teaspoon Mustard Seeds, Few Curry Leaves, 1 Dry red chilli, A pinch Asafoetida/ Hing (Optional)
Transfer the seasoning/tadka to the carrot mixture, and mix well and refrigerate.
Add salt just before serving the kosambari.
Salt
Delicious, healthy and nutritious kosambari is ready to serve.

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 it if you don't like it.

Nutrition