Carrot Salad With Black Mustard Seeds Food
GAJJARA KOSAMBARI (CARROT SALAD)
There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.
Provided by Tejal Rao
Categories snack, salads and dressings, vegetables, appetizer, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
- Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.
INDIAN STYLE CARROT SALAD
An easy to make salad that goes well with almost everything! Recipe comes from Madhur Jaffrey's wonderful "Indian Cookery"
Provided by Mscrwth
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the sultanas in water for 2-3 hours.
- Grate the carrots and put them in a bowl; mix in the salt.
- Heat the oil and when hot, put in the mustard seeds. (don't let the oil get too hot, or the mustard fumes will irritate your eyes and throat).
- When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
- Add lemon juice and sultanas and toss.
Nutrition Facts : Calories 119.2, Fat 7.6, SaturatedFat 0.9, Sodium 204.9, Carbohydrate 12.9, Fiber 2.8, Sugar 7.3, Protein 1.4
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