Here’s the recipe for Maharashtrian Style Gajarachi Koshimbir, rewritten for Love With Recipes:
Maharashtrian Style Gajarachi Koshimbir (Carrot Salad)
Course: Side Dish
Cuisine: Maharashtrian
Diet: Vegetarian
A vibrant and refreshing side dish, Maharashtrian Style Gajarachi Koshimbir is a delightful carrot salad with a twist. Made with freshly grated coconut and tempered with mustard seeds, this carrot salad is a staple in Maharashtrian homes and complements many meals.
Ingredients
- 3 Carrots (Gajjar), peeled and chopped into cubes
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coconut, grated
- Salt, to taste
- 2 sprigs Coriander (Dhania) Leaves, chopped
For Tempering (Tadka):
- 1 teaspoon Mustard seeds (Rai/Kadugu)
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon Oil, for tempering
Preparation Time
10 minutes
Cook Time
20 minutes
Instructions
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Prepare the Carrots: Start by cutting the carrots into small cubes. In a saucepan, add the chopped carrots along with 1/2 cup of water. Cook them for 6-8 minutes until they are slightly tender but still firm. Once cooked, turn off the flame, drain the water, and transfer the carrots to a mixing bowl. Set aside.
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Prepare the Salad Mix: In the same mixing bowl, add the lemon juice, freshly grated coconut, and salt. Mix well to combine all the flavors.
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Make the Tempering (Tadka): In a small pan, heat the oil over medium flame. Add the mustard seeds and let them crackle. Then, add the pinch of asafoetida (hing) and immediately turn off the flame.
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Combine the Tempering: Pour the tempered mustard seeds and hing mixture over the carrots and coconut mixture. Mix everything well to incorporate the flavors.
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Final Touch: Check the salt and adjust to your taste. Garnish the salad with freshly chopped coriander leaves.
Serving Suggestion: Serve the Gajarachi Koshimbir as a light side dish with a traditional Maharashtrian Amti and Steamed Rice for a wholesome and delicious meal.
Enjoy the fresh, vibrant taste of this simple yet flavorful Maharashtrian carrot salad!
This rewrite maintains the essence of the original recipe but adapts it for the Love With Recipes site.
