Carrot – Coconut Salad | Kosambari

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Are you looking for a healthy, delicious and a quick Indian Style Salad? Then this Carrot Kosambari with coconut will fit into those criteria for sure. Popularly known as Carrot Kosambari or Kosumalli – this is a simple salad prepared with grated carrot and coconut with the drizzle of lemon juice and Indian Style tempering.

I hope you all might have heard about zero-calorie veggies or negative-calorie veggies.  All vegetables contain calories, but certain vegetables are high in fiber and water content and consume more calories to burn than the calories they provide. Carrots, Celery, Lettuce, bell peppers are some examples.  In this lot, the bunny’s favorite is our favorite too. I love the crunchy and sweet carrots.

This carrot and coconut salad is super simple and can be whipped up in a few minutes. The time-consuming part is the grating carrot and coconut. I usually plan and chop/grate all my veggies over the weekend. That helps and saves a lot of time. This kosambari can be a mid-morning snack/salad, or a starter salad or you can serve it as a side for sambar and rasam as well. I like it with drumstick sambhar. There is something about this combo – drumstick sambar with carrot salad.

Now coming back to the recipe, all we need to do is mix the grated coconut and carrot. Add the lemon/lime juice and do the tempering. That’s it. It is as simple as that. If you like these simple kosambari, then you got to check out the Moong Dal Kosambari recipe too. :-) Also, if you are a big fan of carrots like me, then here are few carrot recipes from my archive.

• Carrot Rice
• Carrot Kheer
• Carrot Pickle
• Carrot Cake
• Carrot Halwa
• Carrot Coin Dosai
• Carrot Cookies
• Carrot Soup
• Carrot-Radish Curry

Without any further ado, here is the kosambari recipe. I made a video too and paired it up with the beets pulav. Please subscribe to my channel for new updates and share your feedback as well.

Ingredients:

• Grated Carrots – 3 cups
• Grated Coconut – 1/3 cup (adjust according to your preference)
• Lemon juice – 2 tsps
• Salt – 1 tsp
• Chopped Cilantro – 1 tbsp
• Curry Leaves – 5 to 6
• To Temper:
• Oil – 2 tsps
• Mustard Seeds – 1 tsp
• Hing – 1 tsp
• Green Chili – 1

Prep – Work:

• Peel and grate the carrots.
• Also, chop the cilantro, green chili and tear the curry leaves into small pieces.

Steps:

• In a bowl mix the carrot, coconut, cilantro, curry leaves, salt, and lime juice.
• In a tempering pan, heat the oil and when the oil is hot add the mustard seeds, chopped green chili, and the hing.
• Allow it to splutter.
• When they start to splutter, add it to the carrot mix.
• Now mix them all and serve fresh.

Notes:

• Tempering is not mandatory. But the hing flavor adds a unique taste. You can ignore green chili and sprinkle some paprika if you are skipping the tempering.
• Adjust the salt and spices as per your preference.
• Also, adjust the coconut measure as per your liking.
• Add the salt and lime juice just before serving to prevent the sogginess.

Print Recipe

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Carrot - Coconut Salad | Kosambari

Popularly known as Carrot Kosambari or Kosumalli - this is a simple salad prepared with grated carrot and coconut with the drizzle of lemon juice and Indian Style tempering.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Salad

Cuisine: Indian, South Indian

Keyword: carrot coconut salad, indian salad recipes

Servings: 4

Calories: 88kcal

Author: Srividhya G

Ingredients

• 3 cups Carrots grated
• 1/3 cup Coconut grated, adjust according to your preference
• 2 tsp Lemon juice
• 1 tsp Salt - 1 tsp
• 1 tbsp Cilantro Chopped
• 5 Curry Leaves

To Temper:

• 2 tsps Oil
• 1 tsp Mustard Seeds
• 1 tsp Hing
• 1 Green Chili

Instructions

Prep - Work:

• Peel and grate the carrots.
• Also, chop the cilantro, green chili and tear the curry leaves into small pieces.

Steps:

• In a bowl mix the carrot, coconut, cilantro, curry leaves, salt, and lime juice.
• In a tempering pan, heat the oil and when the oil is hot add the mustard seeds, chopped green chili, and the hing.
• Allow it to splutter.
• When they start to splutter, add it to the carrot mix.
• Now mix them all and serve fresh.

Video

Notes

• Tempering is not mandatory. But the hing flavor adds a unique taste.
• You can ignore green chili and sprinkle some paprika if you are skipping the tempering.
• Adjust the salt and spices as per your preference. Also, adjust the coconut measure as per your liking.
• Add the salt and lime juice just before serving to prevent the sogginess.

Nutrition

Calories: 88kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 686mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16085IU | Vitamin C: 33.2mg | Calcium: 40mg | Iron: 0.6mg

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

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