Indian Grated Carrot Salad with Coconut | How to make Indian Grated Carrot Salad with Coconut

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Photo of Indian Grated Carrot Salad with Coconut by Vanitha Bhat at BetterButter
Indian Grated Carrot Salad with Coconutby Vanitha Bhat
  • Prep Time

    10

    mins
  • Cook Time

    2

    mins
  • Serves

    4

    People

0

0

About Indian Grated Carrot Salad with Coconut Recipe

A crisp tender, fresh, grated carrot salad with fresh coconut, mustard seeds and curry leaves; ready in 10 minutes; vegan and gluten free!

Indian Grated Carrot Salad with Coconut

Ingredients to make Indian Grated Carrot Salad with Coconut

  • 2 large carrots, peeled and grated (about 2 cups)
  • 2 small green chilies/jalapenos (finely chopped, cut into roundels or slit)
  • ¼ cup freshly grated coconut (or frozen grated coconut)
  • ½ lemon juice
  • Finely chopped coriander leaves/cilantro for garnishing
  • salt to taste
  • FOR THE ‘PHANNA’ OR TEMPERING:
  • 2 teaspoons coconut oil
  • ½ tsp mustard seeds
  • Few curry leaves

How to make Indian Grated Carrot Salad with Coconut

  1. TO PREPARE THE CARROTS: Wash, peel and grate carrots. Use the medium-sized grate in your grater. Place grated carrots in a serving bowl.
  2. Add finely chopped green chilies, grated coconut and salt to taste. Toss well. Squeeze lemon juice over the salad.
  3. MAKE THE PHANNA/TEMPERING/SEASONING: Heat coconut oil in a small saucepan and once hot, add the mustard seeds. As soon as they start to crackle and pop, add the curry leaves and turn the heat off.
  4. Remove and add the tempering to grated carrot salad. Add finely chopped coriander leaves; give it a good mix and serve. You can make this ahead of time and serve chilled too (my favorite way to eat it!). ENJOY!!!

My Tip:

For added texture and flavor, you can stir in black or golden raisins, chopped walnuts, crushed peanuts, chopped dates etc. If you love to add some proteins, just soak some moong dal (split moong dal) in water for about an hour, drain and mix into the salad. This then becomes “Kosambari” which is so popular in the southern part of India, specifically Karnataka. I love to add moong bean sprouts sometimes whenever I have them ready in the fridge. Have leftovers? Stir them into some beaten curd/yogurt to make a delightful raita!

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