Carrot Salad With Black Mustard Seeds Food

GAJJARA KOSAMBARI (CARROT SALAD)

Gajjara Kosambari (Carrot Salad) image

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

Ingredients

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

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

Indian Style Carrot Salad image

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

Ingredients

3/4 lb carrot
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon black mustard seeds
2 teaspoons lemon juice
2 tablespoons sultanas

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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