Maharashtrian Style Gajarachi Koshimbir Recipe -Carrot Salad

Name: Maharashtrian Style Gajarachi Koshimbir Recipe -Carrot Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Maharashtrian Recipes
Ingredients: 3 null Carrots (Gajjar) peeled and chopped into cubes; 1 tablespoon Lemon juice; 2 tablespoon Fresh coconut grated; null Salt to taste; 2 sprig Coriander (Dhania) Leaves chopped; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 pinch Asafoetida (hing); 1/2 teaspoon Oil for tempering

Archana's Kitchen

June 12, 2018

6622 Ratings

Maharashtrian Style Gajarachi Koshimbir Recipe -Carrot Salad

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Maharashtrian Recipes

Maharashtrian Style Gajarachi Koshimbir Recipe is essentially a Carrot Salad made marathi style. An interesting recipe made from carrot that is tossed in freshly grated coconut and tempered with mustard seeds. The carrot salad is one of the most common side dishes served along with the meals.

Koshimbir is a generic term given to most of the maharashtrian style salad recipes which has grated coconut and tempered mustard seeds as the most common ingredients used but the main core ingredients may vary.

Serve the Gajarachi Koshimbir Recipe along with Maharashtrain Amti Recipe and Steamed Rice for aa light and simple meal.

If you are looking for more carrot recipes here are some:

Serve the Gajarachi Koshimbir Recipe along with Maharashtrain Amti Recipe and Steamed Rice for aa light and simple meal.

If you are looking for more carrot recipes here are some:

Ingredients

To temper

3 Carrots (Gajjar), peeled and chopped into cubes

1 tablespoon Lemon juice

2 tablespoon Fresh coconut, grated

Salt, to taste

2 sprig Coriander (Dhania) Leaves, chopped

1 teaspoon Mustard seeds (Rai/ Kadugu)

1 pinch Asafoetida (hing)

1/2 teaspoon Oil, for tempering

Instructions for Maharashtrian Style Gajarachi Koshimbir Recipe -Carrot Salad

To begin making the Gajarachi Koshimbir Recipe, cut the carrot and keep them ready.

In a sauce pan combine the carrots along with 1/2 a cup of water and band boil them or 6-8 minutes. Turn off the flame. Drain the water and transfer the carrots in a bowl andset aside.

in a mixing bowl add the lemon juice, coconut, salt and mix it well.

For the tadka, heat a tadka pan with oil on medium flame, add the mustard seeds and allow it crackle, next add the asafoetida. Turn off the flame.

Add this tempered mustard seeds over the carrot and mix well. Check for salt and garnish it with coriander leaves and serve.

Serve the Gajarachi Koshimbir Recipe along with Maharashtrain Amti Recipe and Steamed Rice for aa light and simple meal.