Carrot Koshimbir | Gajarachi Koshimbir recipe with detailed instructions and a video. Gajarachi Koshimbir or Carrot Koshimbir is a simple flavourful salad made from carrots. The name ‘Gajarachi Koshimbir’ is derived from the Konkani word ‘gajar’ meaning carrot and ‘koshimbir’ meaning salad.
I borrowed this simple salad recipe from my dear mother. I always remember her making this refreshing salad at home in Goa during my childhood. As a child, I never liked eating raw veggies. Hence, my smart mom used to make simple yummy salads from carrots, beetroots, cucumbers, tomatoes, cauliflowers and so on. Now that I am a mom myself, I understand the pains she took to ensure my nutrition. And thus I make all her recipes in my home for my little baby.
Carrot koshimbir is basically an Indian carrot salad consisting of grated carrots and a flavourful desi tadka. Since this recipe uses raw carrots, we can add it to the list of healthy, vegan and satvic food. This is also a no onion salad recipe and hence can be prepared during religious days when we avoid onion and garlic. This recipe is very easy and quick to make. The salad gets done in less than 15 minutes. The only effort required is to grate the carrots. This is one of my goto salad recipes on busy weekdays. On working days, I prefer to follow recipes which require minimum effort yet help me to put something healthy on the table. And dear hubby and baby just adore this salad!!
The tadka is very basic comprising of coconut oil, mustard seeds and asafoetida powder. The twist which makes this simple koshimbir very tasty and refreshing is lemon juice. The salad has a nice crunchy taste and texture. And I find it easier to eat rather than gnawing at raw carrots. Fresh lemon juice sprinkled on grated carrots gives a nice fresh kick to this salad. This koshimbir recipe is a nice way to ensure that family members eat satvik food who otherwise detest eating anything raw. Carrot Koshimbir can be served along side rice/dal/curry or as a side with roti/sabji.
- 300 grams Carrrots
- 3 Green Chillies Cut into small pieces
- 2 Tbsp Coconut (fresh grated)
- ½ Tsp Mustard Seeds
- ⅛ Tsp Asafoetida Powder
- ½ Tsp Sugar
- 1/2 Lemon juice
- Salt as per taste
- Wash the carrots well. Peel the carrots and grate them.
- Add green chillies, coconut, sugar, salt and lemon juice to the grated carrots.
- Heat coconut oil in a tadka pan. Add mustard seeds and asafoetida powder. Let the mustard seeds splutter.
- Add the tadka to the grated carrots.
- Mix all the ingredients well. Koshimbir is ready to be served.