Carrot Kosambari | Gajarachi Koshimbir | Carrot Koshimbir | Indian Carrot Salad


Written by Puja

Carrot Kosambari or Gajarachi Koshimbir is a Maharashtrian salad also made in Karnataka. This salad is primarily with grated carrots, fresh coconut, and a tempering of mustard seeds and curry leaves. The carrot salad is one of the most common side dishes served along with the meals. (step-by-step-recipe)

Carrot Kosambari

About Carrot Kosambari:

Koshimbir, a common term in Maharashtrian cuisine, generally refers to salads with grated coconut and seasoned mustard seeds. The ingredients can differ, creating a variety of flavors.

Gajarachi Koshimbir is a traditional Maharashtrian salad that celebrates the vibrant flavors of fresh carrots. This refreshing dish combines grated carrots with a classic tempering of mustard seeds, curry leaves, and green chilies, offering a delightful balance of textures and a burst of aromatic spices.

Often garnished with shredded coconut and fresh coriander, this simple yet flavorsome salad is a staple in Maharashtrian households, known for its tangy, sweet, and spicy notes that Energize the taste buds. Enjoy this wholesome and nutritious salad that adds a touch of authenticity to any meal.

This Maharashtrian-style carrot and coconut salad is easy and quick to make. Grating the carrot and coconut takes the most time. I usually clean my veggies on weekends to save time. You can have this salad as a snack, starter, or as a side with sambar and rasam.

Now, let’s get back to the recipe. All you have to do is mix the grated coconut and carrot and prepare the tempering. It’s that easy! If you enjoy this simple carrot kosambari, make sure to have a look at the Corn Pomegranate Kosambari recipe too! πŸ™‚

Carrot Koshimbir

Serving Suggestion:

Gajarachi Koshimbir or carrot salad pairs well with traditional Maharashtrian dishes such as varan bhaat, puran poli, or sabudana khichdi. It can also be served as a side dish alongside other Indian meals, adding a refreshing and tangy element to the dining experience.

Storage Suggestion:

If you have any leftover Carrot Koshimbir, store it in an airtight container in the refrigerator. Consume it within a day or two to ensure the flavors and textures remain fresh and appetizing. But I would strongly recommend that it’s better to consume fresh as it tastes great when it is fresh.

Pro Tips:

  • Adjust the amount of green chilies and lemon juice based on your spice and tang preferences.
  • Ensure the carrots are fresh and tender for the best taste and texture.
  • For added flavor, roast the grated coconut lightly before adding it to the salad.
  • Prepare the tempering just before serving to retain its freshness and aroma.

By following these suggestions, you can enjoy fresh and flavorful Gajarachi Koshimbir at its best.

Why You Should Make this Recipe?

There are several reasons why you might consider making the Gajarachi Koshimbir:

Nutritional Benefits: Gajarachi Koshimbir combines the nutritional benefits of carrots and coconut, offering a dish rich in vitamins, minerals, and dietary fiber, making it a healthy addition to your meal.

Maharashtrian Flavor: If you enjoy exploring regional cuisines, this recipe offers the taste of Maharashtrian flavors and culinary traditions, allowing you to experience the diverse and vibrant essence of Marathi cuisine.

Versatile Side Dish: Gajarachi Koshimbir serves as a versatile side dish that complements various Indian meals, adding the refreshing flavors of the main course.

Simple and Quick Preparation: This recipe is easy to prepare, requires minimal cooking and preparation time, and is a convenient option for those looking for a quick and flavorful salad.

Customizable Taste: You can adjust the ingredients according to your taste preferences, allowing you to create a personalized version of the salad that suits your desired level of spiciness and tanginess. You can add soaked moong dal to get an authentic taste of Maharashtrian salad or koshambir.

By making Gajarachi Koshimbir, you can enjoy a nutritious, flavorful, and traditional dish that adds a refreshing touch to your.

Looking for some More Recipes like this?

Radish and Cucumber Salad

Corn Pomegranate Salad

Radish and cucumber salad

Paneer Tomato Salad Recipe

Carrot Salad

Basic Ingredients Used to Make this Recipe:

Carrots (grated): Carrot is the key ingredient in this recipe and form the base of the salad, providing a refreshing crunch and a natural sweetness.

Freshly grated coconut: This ingredient adds a mild sweetness and a pleasant texture to the salad. Though the fresh coconut goes well with it, if fresh coconut is not available, you can use desiccated coconut or skip it altogether.

Mustard seeds: The addition of tempered mustard seeds brings a unique nutty taste that increases the salad’s overall aroma and flavor.

Whole Dry Red Chilli: Green chilies (optional): They add a subtle heat, enhancing the overall taste and providing a spicy kick to the salad.

Coconut Oil: Used for tempering, adding a South Indian touch.

Urad Dal: Provides crunch and a nutty flavor to the dish.

Curry Leaves: Adds a fragrant essence to enhance the taste.

Salt: It helps to balance and enhance the flavors of the other ingredients, bringing out the natural taste of the salad.

carrot kosambari

Carrot Kosambari

Carrot Kosambari or Gajarachi Koshimbir is a Maharashtrian salad made primarily with grated carrots, fresh coconut, and a tempering of mustard seeds and curry leaves. The carrot salad is one of the most common side dishes served along with the meals.
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Course: Salad
Cuisine: Indian
Keyword: carrot kosambari
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 122kcal
Author: Puja

Ingredients

  • 2 Carrot grated
  • 1 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 Whole Dry Red Chilli
  • 2 sprig Curry Leaves
  • 2 tbsp Coconut grated
  • Salt to taste

Instructions

  • Heat coconut oil in a pan.
    carrot kosambari1
  • Add mustard seeds and let them splutter.
  • Now add urad dal, whole dry red chili, and curry leaves.
  • Add grated beetroot and salt. Mix well.
  • Sprinkle some grated coconut and give it a nice mix.
  • So the carrot kosambri is ready to serve.

Nutrition

Nutrition Facts
Carrot Kosambari
Amount Per Serving
Calories 122 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 45mg2%
Potassium 291mg8%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 10443IU209%
Vitamin C 56mg68%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

Frequently Asked Questions About this Recipe:

Can I use any other oil instead of coconut oil for tempering?

You can use other oils like vegetable or sunflower oil, but the taste might be a little different.

Is it necessary to use urad dal in the tempering?

You can leave it out if you need to, but it adds a special texture and taste to the salad.

Can I use dried curry leaves instead of fresh ones?

Yes, dried curry leaves can be used as a substitute, but fresh curry leaves are recommended for the best flavor.

Can I make this recipe in advance and store it?

It’s best to consume the salad fresh, but you can refrigerate it for a day or two in an airtight container. However, note that the texture might slightly change upon storage.

My Recommended Product:

How about a beautiful bowl to serve this healthy and delicious dish? Saw these beautiful serving bowl sets of two on Amazon, thought of sharing them with you.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your own research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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If you liked this Carrot Kosambari and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

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So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites. 

Happy Cooking!!! 

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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