The sweet spicy and sour gajarachi koshimbir consists of carrots mixed with lime juice spiced oil coriander peanuts and grated coconut for a crunchy and aromatic salad.
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 Shubhada's kitchen | 2020-05-14 07:01:03 |  683 Views |
Contact details | Carrot salad | Gajar Koshimbir | Shubhada's kitchen
Serious Food Moments/Kanika and Jatin Sharma
One of my favorite ways to eat carrots growing up was my mother’s vibrant gajarachi koshimbir a popular salad of grated carrots with mustard seeds and curry leaves from Maharashtra my home state on India’s west coast. She served the salad to me as part of a Marathi lunch or dinner of chapatis rice dal vegetables and yogurt. The tangy sour carrot salad complemented the meal’s mild hearty carbohydrates. My mother’s salad was a medley of sharp flavors and contrasting textures. The grated carrots soaked up the lime juice in which they’d been soaked; mustard seeds onions and peanuts added crunch; the curry leaves heated in oil lent the salad the leaf’s distinctive earthy aroma; and the cilantro and grated fresh coconut added a pop of color chewiness and a delicate sweetness.
This salad is common in Maharashtra where it is made with carrots or cabbage or both. I love my mother's version so much that I even included her recipe in my The Essential Marathi Cookbook.
