Gajarachi Koshimbir (Carrot Salad with Mustard Seeds and Curry Leaves)

Name: Gajarachi Koshimbir (Carrot Salad with Mustard Seeds and Curry Leaves)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Indian
Ingredients: 10 ounces store bought shredded carrots or freshly grated carrots (see notes); 1/2 medium white onion (4 ounces; 113g), minced (see notes)1 tablespoon granulated sugar; 1 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume; 1 tablespoon granulated sugar; 2 tablespoons (30ml) lime or lemon juice (or more to taste); 1 teaspoon ground cumin; 1 tablespoon minced fresh cilantro; 1 1/2 tablespoons neutral oil such as vegetable oil, grapeseed or sunflower oil; 2 teaspoons black mustard seeds; 1/2 teaspoon ground turmeric; 1/8 teaspoon asafoetida, optional (see notes); 1 to 2 bird’s eye green chiles, sliced thin; 1 branch fresh curry leaves (6-8 curry leaves); 2 tablespoons minced fresh cilantro; 2 tablespoons peanuts, coarsely ground or chopped; 2 tablespoons fresh grated coconut

Instructions

Prep:10minCook:5min

Sweet, spicy, and acidic, this Maharashtrian-style gajarachi koshimbir features carrots tossed with lime juice, a spice-infused oil, cilantro, peanuts, and grated coconut for a crunchy and aromatic side salad.

Updated at: Tue, 10 Jun 2025 02:59:10 GMT