Indian Carrot Salad

Indian carrot salad

Indian carrot salad

Here’s another cracking little side dish that will work supremely well as an accompaniment to any Indian meal.

Having said that, we often eat it alongside other meals, too, such as a simple grilled or fried piece of meat.

You might come across this recipe by its Hindi name of Koosmali.

Our version here sticks to the core principles of the salad – grated carrot, citrus juice, mustard seeds, and nuts, but deviates somewhat thereafter.

Please see the Notes below for details.

Indian Carrot Salad

Ingredients

  • 3 medium carrots, peeled and grated
  • 3 small bay leaves
  • 1 Jalapeño, de-seeded and finely chopped
  • 2 tbsp coconut oil
  • 2 tsp brown mustard seeds
  • 2 tbsp lemon juice
  • a good handful of chives, finely chopped
  • 3 tbsp finely chopped hazelnuts
  • 3 tbsp finely chopped almonds
  • ½ tsp coconut sugar
  • salt and freshly ground black pepper to taste
  • a few sprigs of fresh coriander (cilantro) to garnish

Method

  • Heat the coconut oil in a non-stick frying pan over medium high heat. Add the mustard seeds when the oil is hot enough – you’ll know it’s up to temperature when a mustard seed dropped in it begins to sputter. Stir fry the mustard seeds and bay leaves for a few seconds.
  • Add the chopped chilli to the pan. Stir fry for 2 minutes. Remove the pan from the heat, and set aside to cool for a while.
  • Place the grated carrots in a mixing bowl. Add the lemon juice and mix well.
  • Add the chopped nuts and the chopped chives to the bowl. Mix well.
  • Add the contents of the frying pan to the bowl. Mix well.
  • Sprinkle over the coconut sugar and salt and freshly ground black pepper to taste. Mix well. Serve, garnished with a little fresh coriander (cilantro).

Notes

  • Some people prefer to fry the grated carrot in the flavoured oil for a couple of minutes, but we prefer the texture of the raw carrot.
  • A non-Paleo version might use ghee instead of coconut oil.
  • More often than not, Koosmali will contain a little bit of something creamy – yoghurt, sour cream, etc, but I’ve omitted it here, mainly because we were also going to be eating a creamy cucumber raita at the same time, so I wanted to avoid a creaminess overdose. If you wanted to go down the creamy route, for a Paleo friendly version add a few teaspoons of coconut cream until you get the consistency you want.
  • A few tablespoons of dried curry leaves could be used in place of the bay leaves if you prefer.

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