Carrot Peanut Salad 🥕 Maharashtrian Koshimbir 🇮🇳 (Gajarachi Koshimbir)

Description

Crunchy grated carrots, roasted peanuts, lemon, and a tiny mustard–curry leaf sizzle — bright, nutty, and insanely fresh 🌞🥗.
Hook: 10-minute, no-cook(ish) salad with a 30-second temper for big aroma ⚡

Ingredients

• 🥕 Carrots, coarsely grated: 400 g (4 cups / 14.1 oz)
• 🥜 Roasted peanuts, coarsely ground: 60 g (½ cup / 2.1 oz)
• 🧅 Red onion, very finely diced (optional): 40 g (¼ cup / 1.4 oz)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
• 🍋 Fresh lemon juice: 20–25 ml (4–5 tsp / 0.68–0.85 fl oz)
• 🍬 Sugar (balances acidity, optional): 1 tsp (4 g / 0.14 oz)
• 🧂 Fine salt: to taste (≈3 g / ½ tsp)
• Quick temper (tadka) — optional but authentic
• 🛢 Neutral oil or ghee: 1 tbsp (15 ml / 0.5 fl oz)
• 🌰 Mustard seeds: ½ tsp (2 g)
• 🌱 Cumin seeds: ½ tsp (2 g)
• 🍃 Fresh curry leaves: 8–10
• 🌶 Green chili, finely sliced: 1
• 🟤 Asafoetida (hing), pinch (optional)

Preparation

1. 1️⃣ In a bowl combine carrots, peanuts, onion (if using), and cilantro.
2. 2️⃣ Temper (optional but recommended): Heat oil/ghee. Add mustard (crackle), then cumin, curry leaves, green chili, hing; sizzle 20–30 s fragrant. Cool 30 s, then pour over salad.
3. 3️⃣ Add lemon juice, salt, and sugar; toss gently. Taste and adjust lemon/salt. Serve immediately.

Total Time

🕒 Prep: 10 min

⏳ Total: 10 min

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