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Gajarachi Koshimbir | Carrot Koshimbir | Maharashtrian style koshimbir

Learn how to make gajarachi koshimbir with detailed step-by-step photos. Easy, quick and healthy koshimbir recipe.


A simple yet flavorful Gajara chi koshimbir recipe. Gajarachi koshimbir is nothing but a carrot salad in Maharashtrian style. It is very easy to make, nutritious and refreshing and you can enjoy it with your everyday meals.


Gajar Koshimbir

Gajarachi Koshimbir / Carrot Salad is a delicious salad that is easy and quick to make. Grated carrots are mixed along with green chilies, salt, lemon juice and tempered with mustard seeds, hing (Asafoetida) and curry leaves. It takes about 12 mins to make this koshimbir. I enjoy having such salads with my meals and sometimes I also have this with parathas for breakfast.

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You can check out my other Maharashtrian recipes:

Carrot Radish Salad | Gajar Mulyachi Koshimbir

Methi Gholana | Methi Koshimbir| Maharashtrian style methi koshimbiri |Fenugreek leaves salad,

Nagpuri Gola Bhat | Gola Bhat Recipe

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Carrot Koshimbir Recipe

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Gajarachi Koshimbir | Carrot Koshimbir | Maharashtrian style koshimbir

Happinesss Is Homemade
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Salad, Side Dish
Cuisine Maharashtrian
Servings 2 people

Ingredients
  

  • 1 cup Carrots, grated
  • 2 no. Green chilies, chopped
  • 2 tblsp Lemon juice
  • Salt, to taste
  • 1 tblsp Coriander leaves, finely chopped

For tempering

  • 1 tblsp Oil
  • 1/4 tsp Mustard seeds
  • 1 pinch Asafoetida
  • 4-5 no Curry leaves

Instructions
 

  • In a mixing bowl, add grated carrots, green chilies, and salt. Mix well and keep aside.
  • For tempering, heat oil in a tadka pan.
  • Add mustard seeds. Let it splutter.
  • Add asafoetida and curry leaves. Switch off the flame.
  • Add tempering over grated carrots.
  • Add lemon juice and chopped coriander leaves. Mix well and serve.
Keyword carrot, koshimbiri, salad

Recipe with step-by-step photos


  1. In a mixing bowl, add grated carrots, green chilies, and salt. Mix well and keep aside.

2. For tempering, heat oil in a tadka pan.

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3. Add mustard seeds. Let it splutter.

4. Add asafoetida and curry leaves. Switch off the flame.

5. Add tempering over the grated carrots.

6. Add lemon juice and chopped coriander leaves. Mix well and serve.

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