Carrot Coconut Salad: Refreshing and Delicious

Carrot Kosambari, also known as Kosumalli, is a simple and refreshing Indian-style salad made with grated carrot, coconut, a drizzle of lemon juice, and a flavorful tempering.

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Indian salads

Looking for a healthy, quick, and delicious Indian-style salad? This carrot kosambari with coconut is just that! Packed with fiber and crunch, it makes a perfect mid-morning snack, starter, or side dish for sambar and rasam—especially with drumstick sambar, which is a favorite combo of mine.
The only effort here is grating the carrot and coconut, but prepping ahead can save time. Mix the grated ingredients, add lemon juice, temper with spices, and it’s ready to enjoy!
If you love kosambari, don’t miss my moong dal kosambari recipe.

Ingredients required

• Carrots: Fresh and sweet carrots work best. I’ve used both red and regular orange varieties but haven’t experimented with other colors. I also wouldn’t recommend baby carrots.
• Coconut: I used frozen grated coconut, which was thawed at room temperature, but freshly grated coconut works just as well.
• Tempering: A neutral oil or peanut oil works best. I’ve used only mustard seeds, but you can also add urad dal and chana dal for extra texture. For heat, I included green chili.
• Flavor Enhancers: Cilantro and lemon juice add freshness, and of course, don’t forget the salt!

For precise measurements, check the recipe card.

Dietary specifications

Vegetarian & Vegan: Naturally plant-based; ensure the oil used for tempering is vegan-friendly.

Gluten-Free: No gluten-containing ingredients are used.

Dairy-Free: Does not contain any dairy products.

Nut-Free: Typically nut-free, but if using peanut oil, be mindful of allergies. You can substitute it with any neutral oil.

Low-Calorie & High-Fiber: Carrots and coconut provide fiber while keeping it light and nutritious.

Watch me make carrot kosambari

How to make carrot kosambari

• In a bowl, combine the grated carrot, coconut, cilantro, salt, and lime juice.
• Heat oil in a tempering pan. Once hot, add mustard seeds, chopped green chili, and curry leaves.
• When the mustard seeds begin to splutter, pour the tempering over the carrot mixture.
• Mix well and serve fresh.

Recipe Notes

• Tempering is optional. If skipping, you can replace green chili with a sprinkle of paprika or black pepper.
• Adjust the quantity of salt, spices, and coconut to your preference.
• Add salt and lime juice just before serving to keep the salad fresh and crisp.

More carrot recipes

And for fellow carrot lovers, check out more carrot-based recipes from my archive! 😊

Have you made this recipe?

If you’ve made this carrot coconut kosambari, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!

📖 Recipe