Prep 10 mins
Cook 0 mins
Makes a great side dish in an Indian curry meal. And any leftovers (a rare occurrence!) can be blended to make a dip for another day.
- 4 medium carrots, grated
- 1 small red onions or 1 small yellow onion
- 1⁄2 fresh red chile
- 1⁄2 teaspoon salt
- 1⁄3 cup desiccated coconut
- 3 tablespoons brown mustard seeds
- 1 tablespoon vegetable oil
- 1⁄2 cup yoghurt
- Combine carrot, onion, chilli& salt and set aside.
- Heat oil and fry mustard seed until it pops.
- Put in the carrot mixture and coconut and fry for 1 minute.
- Cool and add yoghurt.
I loved this recipe. I brought it to a cookout and really enjoyed the flavors. I had alot to do for this event, so I grated the carrots two nights before, then the night before I made the recipe except for adding the yogurt. The morning of I added the yogurt and it came out beautifully! Update: made this again, about a year later b/c I remembered how good it was. Cooked the onions a bit more, but they were still a bit crunchy. Omitted the coconut since after I started I found I didn't have it. I love this salad!
I made this for dinner tonight as a side dish. However, I was unable to crack open the coconut no matter how hard I tried and inspite of trying the ideas from the Zaar boards. I used 1/2 a tsp. of red chilli powder, 1 1/2 tsps. of salt and 1 1/2 tbsps. of oil. Other than that, I used the same quantity of carrots and onion as has been specified by the recipe poster. As for the yogurt, I found this dish to be very dry with just 1/2 a cup of yogurt. So, I used a whole 1 cup. I did not have brown mustard seeds on hand, so I used the black ones. I will make this again using coconut, someday when I learn how to crack it open:) Thanks for posting!