Kosambri (Shredded Carrot Salad) Recipe

This recipe for Kosambri or Shredded Carrot Salad most probably originated in the southern parts of India but has been adapted all over. The natural sweetness of carrots mixed in with the tanginess of the lemon juice makes Kosambri one of the tastiest ways to eat raw carrots. Try this recipe and enjoy the health benefits of carrots - an A+ vegetable!

Ingredients:
3 cups finely shredded Carrot
3 tbsp lemon/lime juice
Salt
1 Tsp oil
1 Tsp mustard seeds
Pinch asafoetida
1 tsp Chana daal
1 tsp Urad daal
Green chilies
1 sprig curry leaves
5 sprigs cilantro
Fresh shredded coconut

Directions:
With all the carrots in a bowl add the lemon juice, salt and cilantro then mix well. Next place a small pan on med heat and add oil, mustered seeds, chana daal, urad daal, green chilies. Turn off the heat and add the curry then pour in to the carrots and stir. Put in the fridge and let chill for a few hours. Once chilled add some coconut if you like.