Carrot Koshambri

This is my new absolute favourite way to eat carrots.

I was over at my dear friend Pem’s place (yes, the Pem who inspired my Thai Red Curry Quinoa and Kale & Lentil Dal) to make Indian food for dinner this week.  We decided to revisit the Kale & Lentil Dal, adding the wonderful deeper flavours of coconut and ghee, along with some grape tomatoes.  Mmmm.  We also learned a crucial lesson: don’t forget the cumin, or you’ll need to add lots of pickle.  Good thing we had pickle on hand.

Served with basmati rice, we needed a side salad – and these carrots, one of Pem’s family recipes, are the way to go.  Thinly sliced, dressed with lime juice, then topped with a tarka (spices fried in clarified butter or oil, poured over a dish just before serving) — at once refreshing and warmly satisfying.

Carrot Koshambri (Salad)

Salad

  • 3 c. grated carrots (a food processor works really well for this)
  • 2 limes, juiced
  • 1-2 tomatoes, diced
  • 1 Tbsp. onion, finely diced
  • 1 handful fresh cilantro, diced
  • 1/2 tsp. salt

Tarka

  • 1 Tbsp. clarified butter (“ghee”)
  • 1 Tbsp. mustard seeds
  • 1 tsp. asafoetida (“hing”)
  • 1/2 tsp. hot green chili, diced

Grate the carrots, and toss with remaining Salad ingredients.

In a small pan, melt clarified butter and add mustard seeds, asafoetida, and chili.  Heat over medium heat until the mustard seeds pop.  Pour the Tarka over the carrots and serve.

As Pem says, “you’ll eat as much of this as you make”, so make sure to make extra!

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Categories: Gluten-Free, Side Dish, Vegetarian

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10 Comments on “Carrot Koshambri”

  1. Pemma
    January 17, 2010 at 9:53 pm #

    Ha! You give me far too much credit for stealing all of my relatives recipes. But I appreciate feeling famous on your blog! The photos look great! Let’s repeat soon.
    xox
    Pem

    • January 17, 2010 at 9:55 pm #

      But if it weren’t for you, I’d still be bored with carrots 😉

  2. January 18, 2010 at 7:22 pm #

    Am always looking for new ways with carrots – glad to have found what looks like a good one 🙂

  3. January 19, 2010 at 3:20 pm #

    I love Indian food: this looks great!

  4. May 23, 2010 at 8:48 pm #

    This is hands down the best carrot recipe I ever made… wow! I didn’t have cilantro, green chilis or limes and used dill, aleppo pepper and lemon instead, and it was really good. Next time I’ll make sure I have all three to taste the real recipe…

    • May 23, 2010 at 11:30 pm #

      SO glad you loved it — knowing that it’s a recipe you like means it’s GOT TO BE a good one!

      🙂

      And yes, you MUST try the real thing. Maybe next dinner party we cook Indian for you… especially if M is away?

  5. Caitlin
    June 3, 2010 at 8:58 am #

    That whole meal looks amazing! YUM!

Trackbacks/Pingbacks

  1. Roasted Butternut Squash with Sage & Pomegranate « The Kitchen Operas - January 18, 2010

    […] Recipes ← Carrot Koshambri […]

  2. Red Kidney Bean Curry (Rajma) « The Kitchen Operas - March 23, 2010

    […] introduce my fabulous Pem to you… (you know, Pem who took me to San Miguel, and also inspired Carrot Koshambri, Red Curry Quinoa, Kale & Lentil Dal) but she’s inspired another recipe.  This is one of […]

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    […] is the birthday of my very dearest friend: Pemma.  We have had so many adventures together from escapades in the kitchen to musical fun and […]

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