Maharashtrian carrot and yogurt salad

Maharashtrian carrot and yogurt salad

By
From
I Love India
Serves
2-3
Photographer
Martin Poole

This koshimbir is a really lovely, nutty, crunchy salad that is cooling and perfect with spicy meals or grilled meats. You can also make it with cucumber instead of carrot. Leave out the yogurt and add a squeeze of lemon juice, if you prefer.

Ingredients

Quantity Ingredient
1 small carrot, finely chopped or coarsely grated, water squeezed out
120g greek yogurt
1/2 small indian green finger chilli, finely chopped
handful chopped coriander
1 tablespoon desiccated coconut
1 tablespoon salted peanuts, roughly chopped or pounded
salt
a good amount of freshly ground black pepper
1/2-3/4 teaspoon sugar, or to taste
1 teaspoon vegetable oil
1/8 teaspoon brown mustard seeds
1/8 teaspoon cumin seeds
4-5 fresh or dried curry leaves

Method

  1. Add the carrot to the Greek yogurt with the chilli, coriander, coconut, peanuts, seasoning and sugar.
  2. Heat the oil in a small pan over a medium-high heat and, once hot, add the seeds; as they pop, reduce the heat and cook until the popping is dying down. Add the curry leaves, cook for another 5–6 seconds, then pour into the yogurt. Stir all together, taste and adjust the seasoning and sugar, and serve.
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