Next up, in the salad repertoire this week, is Carrot Koshimbir. As with most recipes featured here, this salad can be rustled up quite quickly making it a great addition to a weekday dinner.  It never fails to liven up a meal and not just because of the vivid colours.

This is yet another salad that, I’m ashamed to admit, I have only learnt to appreciate and enjoy in my adult years. Our 4 year old is much better about eating veggies than we ever were and will happily eat this with fresh chapatis and a daal.

Ingredients:

2-3 carrots

6-8 curry leaves

1/2 a small green chilli, finely chopped (deseeded, if you prefer)

1 tablespoon oil

1/2 teaspoon mustard seeds

salt and sugar to taste

1/4 lemon (1 tablespoon lemon juice)

1/4 teaspoon grated ginger (optional)

Method:

1. Peel and grate the carrots. Add salt and sugar and keep aside.
2. In a small pan, heat the oil. When the oil is hot, add the mustard seeds, chilli and curry leaves.
3. When the mustard seeds and the curry leaves sizzle, take the pan off the heat.
4. Pour the oil, mustard seeds, chilli and curry leaves mixture over the grated carrots. Mix well. If you are using ginger, add it in now.
5. Add the lemon juice before serving.

Notes:

Leftovers? Try mixing the leftover carrot koshimbir with some plain hummus for a filling and nutritious sandwich mix.