Popularly known as Carrot Kosambari or Kosumalli, this simple Carrot Coconut Salad is prepared with grated carrot and coconut with a drizzle of lemon juice and Indian style tempering.
Carrot Kosambari
Are you looking for a healthy, delicious and a quick Indian Style Salad? Then this Carrot Kosambari with coconut will fit into those criteria for sure. Popularly known as Carrot Kosambari or Kosumalli – this is a simple salad prepared with grated carrot and coconut with the drizzle of lemon juice and Indian Style tempering.
I hope you all might have heard about zero-calorie veggies or negative-calorie veggies. All vegetables contain calories, but certain vegetables are high in fiber and water content and consume more calories to burn than the calories they provide. Carrots, Celery, Lettuce, bell peppers are some examples. In this lot, the bunny’s favorite is our favorite too. I love the crunchy and sweet carrots.
Carrot Coconut Salad
This carrot and coconut salad is super simple and can be whipped up in a few minutes. The time-consuming part is the grating carrot and coconut. I usually plan and chop/grate all my veggies over the weekend. That helps and saves a lot of time. This kosambari can be a mid-morning snack/salad, or a starter salad or you can serve it as a side for sambar and rasam as well. I like it with drumstick sambhar. There is something about this combo – drumstick sambar with carrot salad.
Now coming back to the recipe, all we need to do is mix the grated coconut and carrot. Add the lemon/lime juice and do the tempering. That’s it. It is as simple as that. If you like these simple kosambari, then you got to check out the Moong Dal Kosambari recipe too. :-)
Other Recipes Using Carrot
Also, if you are a big fan of carrots like me, then here are few carrot recipes from my archive:
- Carrot Rice
- Carrot Kheer
- Pickle Made of Carrots
- Halwa with Carrot
- Carrot Coin Dosai
- Carrot Cookies
- Soup with Carrot
- Carrot-Radish Curry
Without any further ado, here is the kosambari recipe. I made a video too and paired it up with the beets pulav. Please subscribe to my channel for new updates and share your feedback as well.
Carrot Coconut Salad | Carrot Kosambari Recipe
Ingredients:
- Grated Carrots – 3 cups
- Grated Coconut – ⅓ cup (adjust according to your preference)
- Lemon juice – 2 tsps
- Salt – 1 tsp
- Chopped Cilantro – 1 tbsp
- Curry Leaves – 5 to 6
To Temper:
- Oil – 2 tsps
- Mustard Seeds – 1 tsp
- Hing – 1 tsp
- Green Chili – 1
Prep – Work:
- Peel and grate the carrots.
- Also, chop the cilantro, green chili and tear the curry leaves into small pieces.
Steps:
- In a bowl mix the carrot, coconut, cilantro, curry leaves, salt, and lime juice.
- In a tempering pan, heat the oil and when the oil is hot add the mustard seeds, chopped green chili, and the hing.
- Allow it to splutter.
- When they start to splutter, add it to the carrot mix.
- Now mix them all and serve fresh.
Notes:
- Tempering is not mandatory. But the hing flavor adds a unique taste. You can ignore green chili and sprinkle some paprika if you are skipping the tempering.
- Adjust the salt and spices as per your preference.
- Also, adjust the coconut measure as per your liking.
- Add the salt and lime juice just before serving to prevent sogginess.
Enjoying Carrot Coconut Salad or Carrot Kosambari? You will love these, too:
Have you made this recipe?
If you’ve made this recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!
📖 Recipe
Carrot Coconut Salad | Carrot Kosambari
Ingredients
- 3 cups Carrots grated
- ⅓ cup Coconut grated, adjust according to your preference
- 2 tsp Lemon juice
- 1 tsp Salt
- 1 tbsp Cilantro Chopped
- 5 Curry Leaves
To Temper:
- 2 tsps Oil
- 1 tsp Mustard Seeds
- 1 tsp Hing
- 1 Green Chili
Instructions
Prep - Work:
- Peel and grate the carrots.
- Also, chop the cilantro, green chili and tear the curry leaves into small pieces.
Steps:
- In a bowl mix the carrot, coconut, cilantro, curry leaves, salt, and lime juice.
- In a tempering pan, heat the oil and when the oil is hot add the mustard seeds, chopped green chili, and the hing.
- Allow it to splutter.
- When they start to splutter, add it to the carrot mix.
- Now mix them all and serve fresh.
Video
Notes
- Tempering is not mandatory. But the hing flavor adds a unique taste.
- You can ignore green chili and sprinkle some paprika if you are skipping the tempering.
- Adjust the salt and spices as per your preference. Also, adjust the coconut measure as per your liking.
- Add the salt and lime juice just before serving to prevent the sogginess.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
My fav quick and healthy
Yup :-)
this sounds interesting.. I will try this without coconut though.. someday soon..
Sure try it pa..
So healthy and refreshing ?
Thanks Bharani..
This is very famous here, in Karnataka..glad ty posted the recipe! Looks good☺
Thanks a lot Lina..