Gajarachi Koshimbir Recipe: Easy Maharashtrian Carrot Salad
Make authentic Maharashtrian Gajarachi Koshimbir. A healthy, refreshing Carrot Salad recipe with yogurt & fresh coconut. Ready in just 5 minutes!
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!