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A bowl of carrot radish salad or gajar mooli koshimbir. It is a light salad and makes a great side dish for grilled meats and rice
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Carrot Radish Salad ~ Gajar Mooli Koshimbir

Carrot radish salad is Maharashtrian koshimbir. It is a quick, easy and light salad
Course Salad, Side Dish
Cuisine Indian, Maharastrian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 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 tbsp Roasted Peanuts coarsely crushed
  • 1 tbsp Lime Juice or to taste
  • ¾ tsp Salt adjust to taste
  • ½ tsp Roasted Cumin Powder

Tempering

  • 1 - 2 tsp Oil
  • ¼ tsp Cumin Seeds
  • ¼ tsp Asafoetida
  • ¼ tsp Turmeric

Instructions

  • 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.

Notes

  • 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.