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Main Course

Toasted Carrot Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

15 min total|Prep 15 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1/2 kg Carrot — grated
2 nos Green chillies
1/2 tsp Sugar
1 cup Coconut — grated
1/2 cup Ground nut — chopped
1 Lime Lime juice
1/4 tsp Cumin seeds (Jeerakam)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing toasted carrot salad, mix carrot, coconut and ground nut.
Step 2
Add salt, sugar, lime juice and toss well.
Step 3
Heat 2 tsp oil in pan, add cumin seeds and green chillies.
Step 4
Pour it over the salad. Mix and use.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Toasted Carrot Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

15 min total|Prep 15 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1/2 kg Carrot — grated
2 nos Green chillies
1/2 tsp Sugar
1 cup Coconut — grated
1/2 cup Ground nut — chopped
1 Lime Lime juice
1/4 tsp Cumin seeds (Jeerakam)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing toasted carrot salad, mix carrot, coconut and ground nut.
Step 2
Add salt, sugar, lime juice and toss well.
Step 3
Heat 2 tsp oil in pan, add cumin seeds and green chillies.
Step 4
Pour it over the salad. Mix and use.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.