Indian Carrot Salad


  • 5 carrots washed and grated
  • ½ tsp mustard seeds
  • dash of asafoetida
  • 8 – 10 curry leaves
  • ½ green chili, split longitudinally and seeds removed
  • ½ tsp salt,
  • juice of ½ a lime
  • finely chopped coriander for garnishing
  • grated coconut (optional)


Heat the pan on a medium flame. When it is hot, put in the mustard seeds. When they start to sputter, lower the flame to the minimum and add the asafoetida, curry leaves and chili. Turn off the flame within seconds. Add the carrots, salt, lime juice and coriander. A dash of date paste may be added. Mix and serve.

Serves 2-3


You can replace the carrots with grated cabbage and tomatoes