Gajar Koshimbir
A bright, crunchy Maharashtrian salad made with grated fresh carrots, tossed with a squeeze of lemon juice, crushed peanuts, and a gentle tempering of mustard seeds and green chilies. This no-cook side comes together in under 15 minutes and adds a refreshing, tangy crunch to any meal.
For 4 servings
- prep · ~5 min
Grate the carrots.
Peel the carrots and coarsely grate them using a box grater. Place the grated carrot in a mixing bowl.
TIPCoarse grating gives the best crunch — fine grating makes the salad watery. - mix · ~2 min
Toss the salad base.
To the grated carrot, add crushed roasted peanuts, finely chopped green chili, chopped coriander leaves, lemon juice, sugar, and salt. Mix everything well with a spoon or your hands.
- temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.2.Add mustard seeds and let them crackle and pop (30 seconds).3.Add curry leaves and asafoetida, stir for 10 seconds until fragrant.4.Immediately pour the hot tempering over the carrot mixture.TIPPour the tempering sizzling hot — it blooms the flavors instantly when it hits the carrots. - mix · ~1 min
Toss everything together.
Mix the tempered oil thoroughly into the carrot salad until evenly combined. Taste and adjust lemon juice or salt if needed.
- serve
Serve fresh at room temperature.
Transfer to a serving bowl. Gajar Koshimbir tastes best when eaten immediately while the carrots are still crisp and crunchy.
TIPDo not refrigerate — the carrots release water and lose their signature crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Coarse grating preserves crunch; fine grating makes the salad release water and turn soggy.
- 2Use freshly squeezed lemon juice for brightness — bottled juice can taste flat.
- 3Pour the tempering sizzling hot directly over the carrots to bloom the mustard seeds and asafoetida.
- 4Crush peanuts with a mortar and pestle or in a ziplock bag with a rolling pin; do not grind into a powder.
- 5Add sugar sparingly — it balances the tangy lemon and heat from the chili without making the salad sweet.
- 6Serve immediately; if storing, keep the tempering separate and toss just before serving.
Adapt it for your goals.
Nut-free
Replace crushed peanuts with roasted chickpeas (dalia) or sunflower seeds for a nut-free version that still adds crunch. Ideal for those with peanut allergies.
spicierSpicier
Add a pinch of red chili powder along with the green chili, or use 2 green chilies instead of 1 for those who enjoy a fiercer heat.
sweet and sourSweet-and-sour
Increase sugar to 1 teaspoon and add 1/2 teaspoon chaat masala for a tangier, more complex flavor profile reminiscent of street food salads.
herb swapHerb-swap
Replace coriander leaves with mint leaves for a cooler, fresher taste that pairs especially well with spicy lentil dishes.
Why this is on our healthy list.
Rich in Beta-Carotene
Carrots are loaded with beta-carotene, which the body converts into vitamin A for eye health and immune function.
Good Source of Plant Protein
Roasted peanuts provide plant-based protein and healthy monounsaturated fats, making the salad more satisfying.
Low-Calorie and Fiber-Rich
This dish is naturally low in calories yet high in dietary fiber from carrots and peanuts, aiding digestion and promoting fullness.
Digestive-Friendly Spices
Asafoetida and mustard seeds in the tempering help stimulate digestion and reduce bloating, a traditional benefit in Indian cooking.
Frequently asked questions
Yes, baby carrots work fine, but they are sweeter and less robust in texture. Grate them coarsely for best results.
