Carrot Coconut Salad

A no-oil lemon pickle infused with green chilies, ginger, and minimal whole spices! Learn how to prepare this traditional pickle with step-by-step pictures and videos.

Recipe Snapshot

YIELD

20 servings

15 d 20 min

Tamil Nadu

Accompaniment

Time

cuisine

course

Carrot

– 2.5 cups carrots grated. (Grated from 3 carrots, you can use up to 3 cups) – ½ cup coconut grated – 1 tsp salt – 2 to 3 tsp lemon juice – 1 tbsp cilantro chopped ...

Ingredients

1

– In a bowl, combine the grated carrot, coconut, cilantro, salt, and lime juice. – Heat oil in a tempering pan. Once hot, add mustard seeds, chopped green chili, and curry leaves. – When the mustard seeds begin to splutter, pour the tempering over the carrot mixture. – Mix well and serve fresh.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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