Looking for a healthy, refreshing, and quick side dish to elevate your Indian meal? This Gajarachi Koshimbir recipe is the perfect solution. Also known as Maharashtrian Carrot Salad, this dish is a staple in many households due to its simplicity and nutritional value.
Unlike typical salads that might be bland, Gajarachi Koshimbir is bursting with flavours—tangy yogurt, sweet carrots, spicy green chillies, and the fresh crunch of coconut. It takes less than 10 minutes to assemble and requires no cooking! Whether you are serving it alongside a spicy curry or just enjoying it as a light snack, this Carrot Salad recipe is sure to become a favourite. Let’s learn how to make this authentic Maharashtrian dish step-by-step.
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Ingredients List:
- Carrot: 1 large (washed, peeled, and grated)
- Tomatoes: 2 medium (preferably Desi variety for tanginess, sliced vertically)
- Spring Onion: 6-7 stalks (chopped vertically, white and green parts)
- Fresh Coconut: 2-3 tbsp (grated)
- Yogurt (Curd/Dahi): 1 small cup (slightly sour tastes best)
- Green Chillies: 3 (finely chopped)
- Sugar: 1 tsp
- Salt: 1 tsp (or to taste)
- Lemon: ½ (juice extracted)
- Coriander Leaves: A handful (finely chopped)
Step-by-step Instructions:
- Prepare the Veggies: Start by grating the carrot and slicing the tomatoes and spring onions vertically. Finely chop the green chillies and coriander leaves.
- Combine Greens & Coconut: In a large mixing bowl, add the chopped spring onions, grated fresh coconut, and fresh coriander leaves.
- Add Spice & Seasoning: Add the chopped green chillies and sugar to the bowl. Note: Hold off on the salt for now!
- Add Main Ingredients: Toss in the sliced tomatoes and the grated carrot.
- Add Wet Ingredients: Pour the yogurt (dahi) over the mixture. Squeeze the juice of half a lemon for that extra zing.
- Mix Well: Gently mix all the ingredients together until the yogurt coats the vegetables evenly.
- Final Seasoning: Just before serving, add the salt and give it a final mix. (Adding salt too early releases water.)
- Garnish: Top with a little more fresh coriander and serve your fresh Gajarachi Koshimbir immediately!
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Cooking Tips for Better Results:
- Add Salt Last: Always add salt right before you are ready to eat. If you add it too early, the vegetables (especially tomatoes and carrots) will release water, making the Koshimbir soggy.
- Yogurt Choice: Using slightly sour yogurt gives this Carrot Salad a traditional, tangy kick. If your yogurt is fresh/sweet, increase the lemon juice slightly.
- Cutting Style: Slicing the tomatoes and spring onions vertically (julienne style) gives the salad a nice texture compared to fine chopping.
- Fresh Coconut: Do not skip the fresh coconut; it provides the authentic Maharashtrian flavour profile.
Variations:
- Vegan Version: Skip the yogurt and simply use lemon juice for the dressing. It tastes just as refreshing!
- Tempered Version (Fodniche Koshimbir): For added flavour, you can pour a hot tempering (tadka) of oil, mustard seeds, asafoetida (hing), and curry leaves over the salad.
- Kid-Friendly Version: Skip the green chillies and increase the sugar slightly to make a sweet and creamy carrot salad for kids.
- Protein Boost: Add some roasted crushed peanuts for extra crunch and protein.
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Serving Suggestions:
- This Gajarachi Koshimbir pairs perfectly with:
- Maharashtrian Thali (Puran Poli, Batata Bhaji, Katachi Amti).
- Simple Varan Bhaat (Dal Rice) and pickle.
- Spicy curries like Chicken Rassa or Mutton Curry (it acts as a cooling palate cleanser).
- Stuffed Parathas as a fresh side.
FAQs (Frequently Asked Questions):
Q1: Can I make Gajarachi Koshimbir in advance?
Ans: It is best to chop the vegetables in advance, but mix the salt and yogurt only when you are ready to serve. Otherwise, the Carrot Salad will become watery.
Q2: Is this Carrot Salad recipe healthy?
Ans: Yes! It is packed with raw vegetables, probiotics from yogurt, and vitamins from carrots. It is low in calories and great for digestion.
Q3: Can I use regular onions instead of spring onions?
Ans: Yes, you can use finely chopped red onions if spring onions are not available, but spring onions give a milder, fresher taste.
Q4: What if I don’t have fresh coconut?
Ans: While fresh coconut is traditional for Maharashtrian Koshimbir, you can use desiccated coconut soaked in a little warm water to rehydrate it, or simply skip it.
Q5: How long can I store leftovers?
Ans: Because of the yogurt and salt, this salad does not store well. It is recommended to finish it fresh. If necessary, refrigerate for up to 2-3 hours max.
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Gajarachi Koshimbir Recipe: Easy Maharashtrian Carrot Salad
Ingredients
- Carrot: 1 large washed, peeled, and grated
- Tomatoes: 2 medium preferably Desi variety for tanginess, sliced vertically
- Spring Onion: 6-7 stalks chopped vertically, white and green parts
- Fresh Coconut: 2-3 tbsp grated
- Yogurt Curd/Dahi: 1 small cup (slightly sour tastes best)
- Green Chillies: 3 finely chopped
- Sugar: 1 tsp
- Salt: 1 tsp or to taste
- Lemon: ½ juice extracted
- Coriander Leaves: A handful finely chopped
Instructions
- Prepare the Veggies: Start by grating the carrot and slicing the tomatoes and spring onions vertically. Finely chop the green chillies and coriander leaves.
- Combine Greens & Coconut: In a large mixing bowl, add the chopped spring onions, grated fresh coconut, and fresh coriander leaves.
- Add Spice & Seasoning: Add the chopped green chillies and sugar to the bowl. Note: Hold off on the salt for now!
- Add Main Ingredients: Toss in the sliced tomatoes and the grated carrot.
- Add Wet Ingredients: Pour the yogurt (dahi) over the mixture. Squeeze the juice of half a lemon for that extra zing.
- Mix Well: Gently mix all the ingredients together until the yogurt coats the vegetables evenly.
- Final Seasoning: Just before serving, add the salt and give it a final mix. (Adding salt too early releases water.)
- Garnish: Top with a little more fresh coriander and serve your fresh Gajarachi Koshimbir immediately!