Gajar Koshimbir

Name: Gajar Koshimbir
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 400 g carrot (medium, peeled and coarsely grated); 2 tbsp peanuts (roasted, coarsely crushed); 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice (freshly squeezed); 1 pcs green chili (finely chopped); 0.5 tsp sugar; 0.25 tsp salt; 1 tsp oil; 0.5 tsp mustard seeds; 4 pcs curry leaves; 1 pinch asafoetida

RATING

4.4/5(78)

TASTE SCORE

7/10

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.

PREP

10m

COOK

SERVES

1 KATORI

83 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Coarse grating preserves crunch; fine grating makes the salad release water and turn soggy.
2
Use freshly squeezed lemon juice for brightness — bottled juice can taste flat.
3
Pour the tempering sizzling hot directly over the carrots to bloom the mustard seeds and asafoetida.
4
Crush peanuts with a mortar and pestle or in a ziplock bag with a rolling pin; do not grind into a powder.
5
Add sugar sparingly — it balances the tangy lemon and heat from the chili without making the salad sweet.
6
Serve immediately; if storing, keep the tempering separate and toss just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

nut free

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.

spicier