Gajarachi Koshimbir
By Camila ChaparroPublished on September 22, 2021
Yield
Serves 4 to 6
Ingredients
Salad
12 ounces carrot noodles, cut into 3-inch lengths3 tablespoons sugar ¾ teaspoons table salt ½ onion, chopped fine (optional)2 tablespoons lime juice 6 tablespoons dry-roasted peanuts, chopped fine¼ cup chopped fresh cilantro leaves and stems¼ cup shredded fresh coconutSpiced Seasoning Oil
1 tablespoon vegetable oil 2 teaspoons black mustard seeds 1 Thai chile, halved lengthwise⅛ teaspoon ground turmeric ⅛ teaspoon ground asafetida 10 fresh curry leavesBefore You Begin
Mustard seeds will jump out of the pan and curry leaves will spatter when added to hot oil; consider topping the saucepan with either a splatter screen or a lid during cooking. Blooming spices in hot oil will progress very quickly, so it's important to have all your ingredients measured out before you start. If you prefer, you can add ¼ teaspoon of cayenne pepper to the carrot mixture with the lime juice in step 1 in place of the Thai chile used in step 2.
Instructions
- Toss carrot noodles with sugar and salt in salad spinner and let sit until partially wilted and reduced in volume by one-third, about 15 minutes. Spin carrots until excess liquid is removed, 10 to 20 seconds. Transfer carrots to large bowl and toss with onion, if using, and lime juice.
- Heat oil in small saucepan or seasoning wok over medium-high heat until just smoking. (Test temperature of oil by adding 1 mustard seed; mustard seed should sizzle and pop immediately; if it does not, continue to heat oil and repeat testing.) Carefully add mustard seeds, then reduce heat to low. Stir in Thai chile, turmeric, and asafetida and cook until fragrant, about 5 seconds. Off heat, carefully stir in curry leaves and cook until leaves sizzle and are translucent in spots, 5 to 10 seconds.
- Pour hot oil mixture into carrot mixture and let sit for 15 minutes. (Carrot mixture can be refrigerated for up to 6 hours.) Stir in peanuts, then sprinkle with cilantro and coconut. Serve.
for the salad
for the spiced seasoning oil
Yield
Serves 4 to 6Ingredients
Salad
Spiced Seasoning Oil
Ingredients
Salad
Spiced Seasoning Oil
Ingredients
Salad
Spiced Seasoning Oil
Why This Recipe Works
Sweet, spicy, acidic, crunchy, and aromatic, this traditional salad from the state of Maharashtra in western India combines carrots with coconut, peanuts, cilantro, and a finishing spiced oil. The traditional salad (“koshimbir” is “salad” in Maharashtra's official language, Marathi) uses spices and aromatics that, if they aren't there already, will soon be in your pantry. We found that spiralized carrots were the right thickness to pair with the spiced dressing. Salting and sugaring the carrots first intensified their flavor and sweetness. We prefer to spiralize the carrots ourselves for the best flavor, but you can use store-bought carrot noodles or matchstick carrots. You will need 1 pound of carrots to get 12 ounces of noodles. Black mustard seeds, turmeric, asafetida, and curry leaves can be found at Indian markets, spice purveyors, or online. We prefer to shred fresh coconut on the large holes of a box grater. You can also use frozen unsweetened, shredded coconut from Indian or Asian markets. Curry leaves are best used fresh but can be refrigerated for longer storage.
Before You Begin
Mustard seeds will jump out of the pan and curry leaves will spatter when added to hot oil; consider topping the saucepan with either a splatter screen or a lid during cooking. Blooming spices in hot oil will progress very quickly, so it's important to have all your ingredients measured out before you start. If you prefer, you can add ¼ teaspoon of cayenne pepper to the carrot mixture with the lime juice in step 1 in place of the Thai chile used in step 2.
Instructions
- Toss carrot noodles with sugar and salt in salad spinner and let sit until partially wilted and reduced in volume by one-third, about 15 minutes. Spin carrots until excess liquid is removed, 10 to 20 seconds. Transfer carrots to large bowl and toss with onion, if using, and lime juice.
- Heat oil in small saucepan or seasoning wok over medium-high heat until just smoking. (Test temperature of oil by adding 1 mustard seed; mustard seed should sizzle and pop immediately; if it does not, continue to heat oil and repeat testing.) Carefully add mustard seeds, then reduce heat to low. Stir in Thai chile, turmeric, and asafetida and cook until fragrant, about 5 seconds. Off heat, carefully stir in curry leaves and cook until leaves sizzle and are translucent in spots, 5 to 10 seconds.
- Pour hot oil mixture into carrot mixture and let sit for 15 minutes. (Carrot mixture can be refrigerated for up to 6 hours.) Stir in peanuts, then sprinkle with cilantro and coconut. Serve.
for the salad
for the spiced seasoning oil
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