Carrot kosambari a.k.a carrot koshambir is a very simple and healthy salad/vegetable side that can be prepared in no time. In this recipe, the chopped raw carrots are seasoned with green chillies and lemon juice. For authentic kosambari, grate the carrots using a grater. For a quicker version, I have used a mini chopper to chop the carrots finely. Here is the recipe.
Carrots - 3 or use 1 packet of peeled baby carrots
Oil - 2 teaspoons - for seasoning
Mustard seeds - half teaspoon
Green chillies - 3 - slit vertically
Salt to taste
Asafoetida powder - a pinch - optional
Lemon juice - 2 teaspoons or sqeeze juice from 1 big juicy lemon
Peel the skin from the carrots and grate them using a grater or chop them finely using a chopper.
Heat oil and add the mustard seeds, when it pops, add the green chillies and turn off the heat and add asafoetida powder if you are using and pour the seasoning on the grated/chopped carrots.
Add salt to taste.
Squeeze juice from a big juicy lemon or take 2 teaspoons of lemon juice and add it to the seasoned carrots. Mix well.
Serve it as a side with any rice or enjoy it as a salad.
This is my entry to "JFI - carrots" hosted by The Cooker.
This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.