Carrot – Coconut Salad / Kosambari

I hope you all might have heard about zero calorie veggies or negative calorie veggies. Err actually all vegetables have calories but there are certain veggies which are high in fiber and water content that consumes more calorie to burn than the calories they provide. Carrots, Celery, Lettuce, bell peppers and  are some examples.  In this lot, the crunchy and sweet rabbit snack is our favorite too. 

This carrot and coconut salad is super simple and can be whipped up in few minutes. The time consuming part is the grating carrot and coconut. This can be snack or salad. But we prefer this as side for drumstick sambhar. There is something about this combo – drumstick sambhar with carrot salad. Do try this combo, I hope you all like it too.

Now coming back to the recipe, just mix the grated coconut and carrot together. Toss in lemon juice and salt and do the tadka. That’s it. Its as simple as that. Here is the simple recipe,

Ingredients:

• Carrots – 3
• Grated Coconut – 1/3 cup (adjust according to your preference)
• Lemon juice – 2 tsps
• Salt – 1 tsp
• For Tempering:
• Oil – 2 tsps
• Mustard Seeds – 1 tsp
• Hing – 1 tsp
• Cilanto and Curry leaves – a few for garnish.

Steps:

• Peel the carrot skin and grate them.

• Now mix the carrot and coconut and add salt and lime juice and mix well.
• In a tadka pan, heat the oil and once the oil is hot add the mustard seeds and the hing.
• As they start to splutter, add it to the carrot mix.
• Garnish with cilantro and curry leaves and serve it either with rice or just as a snack.

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Carrot - Coconut Salad / Kosambari

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Carrot and coconut salad with the drizzle of lemon juice and with Indian Style Tadka.

Course: Salad

Cuisine: Indian, South Indian

Servings: 3

Author: Srividhya G

Ingredients

• Carrots - 3
• Grated Coconut - 1/3 cup adjust according to your preference
• Lemon juice - 2 tsps
• Salt - 1 tsp

For Tempering

• Oil - 2 tsps
• Mustard Seeds - 1 tsp
• Hing - 1 tsp
• Cilanto and Curry leaves - a few for garnish.

Steps

Instructions

1. Peel the carrot skin and grate them.
2. Now mix the carrot and coconut and add salt and lime juice and mix well.
3. In a tadka pan, heat the oil and once the oil is hot add the mustard seeds and the hing.
4. As they start to splutter, add it to the carrot mix.
5. Garnish with cilantro and curry leaves and serve it either with rice or just as a snack.

Recipe Notes

You can prepare the salad without coconut too.