Carrot Coconut Salad | Carrot Kosambari - Vidhya’s Vegetarian Kitchen

square image carrot coconut salad served in gray bowl

5 from 2 votes

Carrot Coconut Salad | Carrot Kosambari

Carrot Kosambari, also known as Kosumalli, is a simple and refreshing Indian-style salad made with grated carrot, coconut, a drizzle of lemon juice, and a flavorful tempering.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: Indian, South Indian

Keyword: carrot coconut salad, carrot kosambari, indian salad recipes

Servings:

Calories: 67kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1tsp = 5ml;

2.5 cups carrots grated. (Grated from 3 carrots, you can use up to 3 cups)
½ cup coconut grated
1 tsp salt
2 to 3 tsp lemon juice
1 tbsp cilantro chopped

To Temper:

1 tsp oil
½ tsp mustard seeds
5 to 6 curry leaves
1 green chili

Instructions

In a bowl, combine the grated carrot, coconut, cilantro, salt, and lime juice.
Heat oil in a tempering pan. Once hot, add mustard seeds, chopped green chili, and curry leaves.
When the mustard seeds begin to splutter, pour the tempering over the carrot mixture.
Mix well and serve fresh.

Video

Notes

Tempering is optional. If skipping, you can replace green chili with a sprinkle of paprika or black pepper.
Adjust the quantity of salt, spices, and coconut to your preference.
Add salt and lime juice just before serving to keep the salad fresh and crisp.

Nutrition