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Carrot Salad (Kosimbir)



Kosimbir is one of the most famous salads of Central India. Here's a recipe with Ruebli, it's easy to make. The roasted peanuts also make this salad high in protein. I do this a lot for the kids and to take me to school and work. You can make this salad very quickly.


Tip: If you're making the salad to go, instead of toasting, soak the peanuts in water for 15 minutes and add to the salad.




Ingredients:

  • 3 medium carrots, washed and grated

  • 3 tbsp fresh coriander or parsley

  • 1 tbsp lime juice

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 50g peanuts, roasted and coarsely crushed, add before serving.

Seasoning/tadka:

  • 1 tbsp oil

  • 1 pinch

  • asafoetida - 1 tsp mustard seeds

  • 1 piece of green chili, seedless, finely chopped (according to taste)

  • 1 sprig of curry leaves

  • 2 tbsp raisins

  • For the garnish: 2 tbsp fresh coconut, grated

Preparation:

  1. Wash and grate carrots, and put them in a bowl. Also add coriander. In a small bowl, combine the salt, sugar, and lime juice and drizzle over the carrots.

  2. Heat oil in a small pan, when it begins to smoke, reduce heat and add mustard seeds, wait until sizzling. Add the curry leaves, asafoetida, and green chili. Fry briefly. Turn off the heat and drizzle this mixture over the carrot salad. Leave covered in the fridge. Serve cold.

  3. Garnish with fresh coconut and sprinkle with peanuts before serving.





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