Carrot Salad With Black Mustard Seeds Recipes

GAJJARA KOSAMBARI (CARROT SALAD)

Gajjara Kosambari (Carrot Salad) image

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.

Provided by Tejal Rao

Categories snack, salads and dressings, vegetables, appetizer, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

Steps:

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.
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.

MUSTARD SEED AND CURRY LEAF CARROT SALAD

Mustard Seed and Curry Leaf Carrot Salad image

Tempered spices (aka chhonk, or tadka) + lime + salt + grated raw vegetables = a quartet of freshness, texture, and balanced flavor -- it will become your new go-to technique for salads. The key is choosing a vegetable that doesn't get super wilty and spices that will add texture but not overwhelm. Here's my favorite version, which uses carrots (their natural sweetness goes well with bitter, earthy spices), and the South Indian spice combo of mustard seeds and curry leaves. Try this with other vegetables -- cucumbers, beets, and radishes would all work great -- or test out another combination of spices, like cumin seeds, red chile powder, and dried red chiles. The mix-and-match possibilities are endless.

Provided by Priya Krishna

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 teaspoon black mustard seeds
8 fresh curry leaves
4 large carrots, grated
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/2 teaspoon kosher salt, plus more if needed

Steps:

In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.

CARROT SALAD WITH BLACK MUSTARD SEEDS

Carrot Salad With Black Mustard Seeds image

A refreshing, quick little Indian salad that is best as an accompanyment to some spicy food to cool you down.

Provided by Inge 1505

Categories Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 cup carrot, scraped and shredded
3 tablespoons red bell peppers, finely chopped
3 tablespoons cashews or 3 tablespoons almonds, chopped and toasted
1/4 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 tablespoon cilantro or 1/2 tablespoon parsley, minced

Steps:

If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt.
In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey.
Pour oil and seeds over salad, add herbs and toss to mix. Serve.

Nutrition Facts : Calories 123.7, Fat 8.6, SaturatedFat 1.5, Sodium 411.3, Carbohydrate 10.6, Fiber 2.3, Sugar 3.8, Protein 2.8

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