Warm Indian Carrot Salad

Warm Indian Carrot Salad

Shivangi Rao
By Shivangi Rao
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish, Vegetarian Dishes
Servings 2


  • Coconut oil – 3-4 tablespoons
  • 1 teaspoon Cumin seeds
  • 2 serrano peppers minced green chilies
  • 1 tablespoon lemon juice or to taste
  • 1/2 cup of ground walnuts
  • 1/2 cup fresh grated coconut
  • 1 teaspoon salt or to taste
  • Carrots 6


  • Peel the carrots and grate or shred in a food processor.
  • Take half a cup of raw, unsalted walnuts and grind well in a dry grinder or spice grinder.
  • Place grated carrots in a covered dish and microwave on high for 5-6 minutes or until soft.
  • Add coconut oil to a pan. Add the cumin seeds first to hot oil and allow to roast.
  • Once cumin seeds are browned, add chopped green chilies to the oil and fry for 20-30 seconds.
  • Add the cumin seeds, chilies, and oil mixture to the cooked down grated carrots.
  • Then, add lemon juice, salt (to taste), ground walnuts, and fresh grated coconut to the carrots. Mix well.
  • Serve warm!
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