Carrot koshimbir is a konkani salad. It can be made with yogurt or without it. Carrots are a rich source of Vitamin A, Vitamin C potassium among other nutrients. This salad should be served as soon as it is prepared as carrot loses its nutrition if kept exposed for a long time. It can also become watery as carrot or any other vegetable loses water when salt is added to it. Also we buy carrots and radish from our local farmers market and they taste sweeter and tastier than those available at the regular grocery store. This same salad can also be prepared by replacing carrot with radish or mooli or beetroot. Coconut is used for garnishing if lemon juice is used. I usually avoid using coconut due to the fat contents present in it, but traditionally it is used as a garnish. I am sending this to roundup organized by Suma and Siri.
Ingredients
2 medium sized carrots
1 teaspoon mustard
1 teaspoon oil
1/2 lemon juice or 1/2 cup curd
1 tablespoon grated coconut (if lemon juice is used)
1 tablespoon coriander leaves or cilantro for garnishing
1/2 teaspoon sugar or as per taste
1 chili finely chopped
salt for taste
Method
Grate the carrot. In a seasoning pan add mustard seeds. When they splutter, add green chili and remove from heat. Add this to the carrot. Mix in sugar, salt, curd or lemon juice and mix well. Garnish with Coriander leaves and coconut .
Another day, I found yellow beet root at the farmers market. I half-boiled it and grated it and added it along with the carrot. So, the beetroot was a little cooked, but still had its crunchy texture. The yellow-orange salad looks yummy too!!.
Preparation time: 15 minutes
Serves: 2
