Carrot Salad


The Maharashtrian salad from Western India, can also be made with various other vegetables, such as radish or cabbage. More often than not,

bar Carrot Salad
crushed or ground peanuts are added, as in this recipe, which is a perfect complement to any mild curry.

Picture by Werner Van Peppen

Serves 4

350g carrots, peeled and coarsely grated
1 onion, finely chopped
1 green chilli, finely chopped
1 tomato, finely chopped
2 tbsp lemon juice
1 tsp sugar
½ tsp salt
2 tbsp roasted peanuts, crushed (optional)
1 tbsp groundnut oil
4-6 curry leaves (optional)
½ tsp brown or black mustard seeds
¼ tsp turmeric


Put the carrots, onion, chilli, tomato, lemon juice, sugar, salt and peanuts, if using, in a large bowl and mix well. Set aside.
Heat the oil in a frying pan over a medium to high heat. Add the curry leaves, if using and mustard seeds and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so the mixture does not burn.
Add the turmeric, then drizzle the hot mixture over the salad. Stir well.
Set aside until the salad cools completely, then cover the bowl with cling film and refrigerate until required.
Serve chilled.


(c) 2012