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 🙂
4 responses to “Carrot Koshimbir”
I found my name on your site as I was looking through other mentions of it in the virtual world. I am very pleased to find that you enjoyed Maharashtrian Cuisine: A Family Treasury and that you use it regularly! The carrot salad seems to be popular with many users of the book! Thank you for your kind words about it.
You might be interested to know that I now teach Indian cooking in California and that I have been working on a more definitive book of Marathi food. It is out this November in India, published by Penguin.
I enjoyed looking through your website!
WHAT an honor and a pleasure, Kaumudi, to see you on my blog 🙂
As I have probably said in one of my posts; your book has been my bible for Maharashtrian cuisine so I am just so pleased to be able to say “Thank you” to you in person.
I shall of course be looking out for your new book when I am in India next.
I also love the name of your site – un-curry. I totally agree with your idea that Indian cuisine is not just tandoori chicken and naan. Indeed, it is a personal mission for me to change the perception that Indian food is not just curry. So to PTA lunches and other school and work-related social events where everyone is asked to bring the food I take the salads from your book, I take dhokla, I take til vale aloo, I take tikkis with green chutney, I take upma or poha– anything but curry… And I always love to see people remark that this is different from any Indian food they know (which is usually the gloopy gravies most Indian restaurants here serve up).
Very chuffed to know you have been here 🙂
I just found this recipe Chandna – my mother told me about your website and so of course I immediately looked for it as you know I love it!! xoxo
Hi Alison, so glad you’re re-connected with this 🙂 It’s actually so easy to put together – hope you are able to make it sometime and enjoy it.
Lots of love to you all.