Carrot radish salad is a quick, easy and a delicious side dish. Serve it with rice, roti and even grilled meats.
Theme of the Week
This week’s theme is meal time dishes and it could be any meal. The first recipe for this theme is carrot radish salad, a great accompaniment to a meal.
Carrot Radish Koshimbir
Gajar mooli koshimbir is a light, vegan accompaniment to Maharashtrian meal. What makes this koshimbir different from other Indian salads is addition of crushed peanuts. In fact this koshimbir is lot similar to carrot pachadi we make at home but with no peanuts. And sprouts in carrot pachadi is my addition and is optional.
Koshimbir is usually tempered with some cumin seeds and asafoetida. Due to mere laziness, I skip this step. Sometimes, I substitute tempering with a drizzle of olive oil and most often make it zero oil.
The first time I made it was couple of years ago for the Maharashtrian Thali and ever since, it is my go to recipe when looking for a light accompaniment to grilled fish or chicken. This time it is part of a simple meal, served along with thai eggplant curry, rasam and rice.
The main ingredients are carrot, onion, radish and peanuts. All these 4 ingredients can be adjust to one's taste. Equal quantities of grated carrot, grated radish and chopped onion works great but I personally prefer less onion. Use a food processor to grate these vegetables.
In the below recipe I used less radish because that is all I had in my fridge when I made it for the blog. Use either red round radish or the long white radish. I prefer the red round ones. If you likes peanuts, add more peanuts, up to 4-5 tablespoon in the below recipe for an extra crunch.
Gajar Mooli Koshimbir Recipe
Carrot Radish Salad ~ Gajar Mooli Koshimbir
- 2 Carrots grated or 1 ⅔ cup grated Carrots
- 5 medium sized Red Radish grated or 1 cup grated Red Radish
- ½ cup chopped Red Onion
- 3 small Green Chilies seeded and chopped
- 3 tablespoon Roasted Peanuts coarsely crushed
- 1 tablespoon Lime Juice or to taste
- ¾ teaspoon Salt adjust to taste
- ½ teaspoon Roasted Cumin Powder
- 1 - 2 teaspoon Oil
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- ¼ teaspoon Turmeric
- Lightly peel carrot and radish, and grate. Food processor works best here.
- Finely chop onion.
- Seed green chilies and finely chop, alternatively corsely mince.
- Roast peanuts on stovetop or microwave for 1 ½ - 2 minutes, turning every 30 seconds. Once cool, pulse a few times to get a coarse powder.
- Take all the ingredients except tempering ingredients in a bowl and toss. Taste and adjust the seasoning.
- Refrigerate until ready to serve.
- If doing a tempering, heat oil in a pan, add cumin, asafetida and turmeric. Pour this over salad and gently mix.
- Serve salad as a side dish for grilled meats or with rice.
- Adjust carrot, radish and onion to one's liking. Equal quantities of all three works great but I personally prefer less onion.
- Tempering is optional and I usually skip this step. Salad still tastes fine.
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carrot mooli salad is surely a winter's recipe. a great side dish with any rice recipe. loved it.
That is a very refreshing and delicious salad with radish and carrot. I’ve made radish and carrot salads separately but never together like this. Would love to try your version some time soon.
Srivalli Jetti says
What a colourful salad Usha, love it and can have it for the meal as such!
Chef Mireille says
love the idea of the peanuts in this salad. I definitely will be making this with trying to eat healthier in the coming year.
Priya Suresh says
Combination of both carrot and radish sounds ultimate. Can guess how crunchy and tasty this salad will be. Colourful and healthy as well.
Gayathri Kumar says
Carrots add such a beauty to any dish. This salad looks amazing and is such a great side for grilled meat.
Suma Gandlur says
The combo of carrots and radish sounds interesting in this koshimbir and this is one healthy salad.
So colorful, carrot I feel like munching on it just like that..crushed peanuts add on to the flavor and crunchiness to it!!
Priya Srinivasan says
Colorful and yumm salad usha! I love crunchy peanuts in my salads! Would love to enjoy this as such!!!
Most of the time I end up eating it as is Priya, and sometimes as a light snack before lunch, around elevenses 🙂