Gajjara Kosambari (Carrot Salad)

By Tejal Rao

Updated March 12, 2020

Gajjara Kosambari (Carrot Salad)
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
5 minutes, plus soaking (optional)
Rating
4(611)
Comments
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There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn’t available, keep a bag of frozen grated coconut in the freezer. It’s easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.

Featured in: Tejal Rao’s 10 Essential Indian Recipes

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Ingredients

Yield:2 cups
  • 1tablespoon neutral oil, such as grapeseed or canola
  • 1green finger chile (or serrano chile), halved lengthwise
  • ½teaspoon cumin seeds
  • ½teaspoon white sesame seeds
  • ¼teaspoon black mustard seeds
  • ¼cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
  • 3large carrots, peeled and roughly grated
  • 2tablespoons fresh or frozen grated coconut
  • Handful of cilantro leaves and tender stems, chopped
  • ½teaspoon kosher salt
  • ½teaspoon granulated sugar
  • ½lemon, for squeezing
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

140 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 322 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.

  2. Step 2

    Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

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Ratings

4 out of 5
611 user ratings
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Comments

Bob

Can I use desiccated coconut, and if so how to prepare (e.g., soak in water for a bit)?

JS

See step two.

Andie

This was delightfully toothsome! I followed Ilyssa's lead and used coconut oil. Like Bob, I had only dessicated (unsweetened) coconut, which I put in the oil to plump up a wee bit after toasting the sesame and mustard seeds. Ground cumin worked just fine. I was out of chiles so used red pepper flakes for a touch of heat, and doubled the fresh lemon juice to a whole lemon. Not having dal, I toasted 1/4 cup of pistachios, and tossed them in the oil--a fantastic substitute. A new favourite.

emma

This recipe is one of my absolute favorites for potlucks and entertaining, it’s so fresh and delicious, easy to throw together, and forgiving with modifications. An hour isn’t long enough to soak the lentils, 3-4 works best (or you can soak in hot water, I discovered tonight that works too). Pretty much any kind of unsweetened coconut works great. I like to up the lemon (or add lime) and use up to half a bunch of cilantro, mint goes well too if you’ve got it!

Bess

One of my favorite salads, always a hit with guests. Like most NYT recipes, I triple the spices.

Dan

Surprised this gets a relatively low rating. One of my favorites.

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