Not just the four of us, but most everyone who has ever tasted this salad loves it.
I first found this recipe 8 years ago, when I invested in a book that has since become my cooking bible -Kaumudi Marathe’s “A Family Treasury”, a great collection on Maharashtrian cuisine.
My mother-in-law was a Maharashtrian, so my husband has grown up on varan, puran poli and salads such as the one I am going to write about today.
I didn’t get to spend a lot of time with Ma after I got married, though I did learn to make poha, puran poli, and varan her way. But since then, I have learned to cook many of my husband’s other favorite foods chiefly from this book. Thank you, Ms. Marathe !!
As to the salad – it is the form in which my kids like carrots best. And I have to agree with them, it is the nicest way I have ever eaten this vegetable too, barring my own mother’s-and grandmother’s- gajar ka halwa.
4 large carrots
3 tbsp fresh grated (or dessicated) coconut
3 tbsp ground peanuts(the koot I have mentioned earlier)
2 tsp sunflower oil
a pinch of turmeric, a pinch of asofetida
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 curry leaves
salt, sugar, and lime juice- to taste
1-2 tbsp fresh, chopped coriander leaves
Peel, wash and grate the carrots. Heat the oil in a small pan, then add the mustard seeds and wait till they pop. Move the pan off the fire (this keeps the ingredients that you will be adding next from getting burnt) and quickly add the asofetida, turmeric,cumin seeds and curry leaves. Stir them for a few seconds then pour this tempering over the carrots. Now add the coconut and peanuts, the salt, sugar, lime juice, and coriander, and toss everything well before serving.
If you want to make this a few hours ahead, then add the tempering to the carrots earlier but mix in the rest of the ingredients just before serving, otherwise the salad can become somewhat soggy, sometimes.
Also, while you can use dessicated coconut to save time, use freshly grated coconut if you can – this takes the taste to another level 🙂