A flavor loaded bowl of carrot koshimbir, a super simple salad to make and works as a delicious side to a main course. This salad belongs to the Maharashtrian cuisine and comes together within minutes, bursting with flavors and taste.
The aromatic tadka of curry leaves mustard seeds is a game changer and takes this bowl of carrots to another level. I like carrot koshimbir to be spicy but you can totally skip the green chillies in there, peanuts is another optional addition.
You can shred carrots at home with the help of a shredded or buy a store bought pre shredded version.
Season shredded carrots with lime and a few other ingredients and meanwhile prepare the tadka which adds all the magic. A handful of Indian spices which can be found at an Indian grocery store or other grocery stores in the spice section.
Add the tadka to carrots and let it sit for 5-10 minutes and it is ready to relish.
- Juice of 1 lime
- 3 green chilies
- 2 cups shredded carrots
- 1 tbsp oil
- 1 tsp mustard seeds
- pinch of heeng (asafoetida)
- 2 dry red chilies
- 6-7 curry leaves
- 1/2 tbsp Chana Dal (split pigeon peas)
- 2 tbsp roasted peanuts
- 1/4 cup cilantro
- 1 tsp black salt or regular salt
- In a bowl combine shredded carrots, lime juice, salt, finely chopped green chilies and cilantro. Let it sit for 10 minutes and meanwhile prepare the tadka.
- Add oil to a small pot, once warm add mustard seeds and let splutter. Add pinch of heeng, dry red chilies and washed curry leaves. The oil might splash a little so be cautious. Add Chana Dal and toss with spices for 30 seconds, turn off the heat.
- Add tadka to seasoned carrots, add roasted peanuts or nuts of choice, gently combine and ready to relish.