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
- 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
- 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).
- 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.