Indian · Konkani · Salad · Sides · South Indian · Vegetarian

Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad


Crunchy juicy salads just make my day. This salad is one of my favourites. Very colourful, crunchy and gets ready in a no time, just like any other salad. In konkani Kismoori means a dry mixture.

The best thing about this salad is that there is a blend of so many ingredients that add a very different flavour to this. The juicy crunchy grated carrots along with some chopped red onions, the cilantro/coriander too adds a nice flavour. Not to forget the spice added from the chopped green chilli’s. But make sure you don’t bite into the green chilli’s :). It is used to add the spice from the seeds that fall out of it.

The ingredients

You would have never thought that salads can taste yummy with a little tempering.. The tempered mustard seeds and curry leaves add a nice aroma as well as flavour.

In the Konkani cuisine this salad is eaten along with the main meal, as an accompaniment. We prepare any curry to go with the rice, have some papad and a stir fry of some vegetable along with this salad. You can have this salad just like that as well. This is a very refreshing snack.

Ingredients: (Serves 2)      Preparation Time: 10 mins
Carrots – 3 medium-sized, skin peeled, grated
Red onion – 1 small, chopped as you like, I chopped then finely
Green Chilli – 1, chopped into big pieces, or slit, the way you prefer to cut them as they are not eaten and you need to keep them aside when you eat. You can eat them if you don’t mind a hot salad
Coriander – 2-3 sprigs, finely chopped
Oil- half a tsp
Mustard seeds – one-fourth of a tsp
Curry leaves – 3-4, torn roughly
Salt to taste

Method:
Keep all the chopped veggies (onions, green chilli’s, coriander) along with the grated carrots in a mixing bowl.

Mixing bowl with the chopped veggies

Heat oil in a small tempering pan or in a fry pan. Add mustard seeds when the oil is hot. Let them splutter for a about 30-40 seconds. Be careful sometimes they splutter out of the pan. So make sure the heat is set to medium and not high. Take off heat. Add the torn curry leaves once you take the fry pan off the heat. Sauté the curry leaves for a few seconds.

Add the tempering

Add the tempering to the bowl of veggies. Remember to add salt just before you serve, else the onions will let out some water and make the salad watery.

Carrot Kismoori/ Crunchy Konkani style tempered Carrot Salad

More for you salad lovers – Taushe Ullel – Spicy & Tangy, tempered Cucumber salad, Konkani styleRussian Salad…, Broccoli & Bacon Salad.., Fried Halloumi Pasta Salad etc.

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