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Indian Grated Carrot Salad with Coconut

Dec-23-2018
Vanitha Bhat
10 minutes
Prep Time
2 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Easy
  • Karnataka
  • Salad

Ingredients Serving: 4

  1. 2 large carrots, peeled and grated (about 2 cups)
  2. 2 small green chilies/jalapenos (finely chopped, cut into roundels or slit)
  3. ¼ cup freshly grated coconut (or frozen grated coconut)
  4. ½ lemon juice
  5. Finely chopped coriander leaves/cilantro for garnishing
  6. salt to taste
  7. FOR THE ‘PHANNA’ OR TEMPERING:
  8. 2 teaspoons coconut oil
  9. ½ tsp mustard seeds
  10. Few curry leaves

Instructions

  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!!!

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