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Main Course

Tossed 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|4 servings|easy

Ingredientsfor 4 servings

1/2k g Carrot — grated
1/2 cup Roasted ground nut — powdered
5 nos Green chillies
2 tsp Lemon juice
1/2 tsp Sugar — powdered
1 cup Coconut dry it in sunlight
Salt, to taste
2 tbsp Oil
1/4 tsp Cumin seeds (Jeerakam)
1 tbsp Oil

Preparation

Step 1
For preparing tossed carrot salad, mix carrot, coconut and ground nut together.
Step 2
Mix lemon juice, sugar and required salt and pour it to the carrot mixture.
Step 3
Fry jeera and chilly in oil and add it above the salad.
Step 4
Stir everything together thoroughly and serve.

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

Tossed 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|4 servings|easy

Ingredientsfor 4 servings

1/2k g Carrot — grated
1/2 cup Roasted ground nut — powdered
5 nos Green chillies
2 tsp Lemon juice
1/2 tsp Sugar — powdered
1 cup Coconut dry it in sunlight
Salt, to taste
2 tbsp Oil
1/4 tsp Cumin seeds (Jeerakam)
1 tbsp Oil

Preparation

Step 1
For preparing tossed carrot salad, mix carrot, coconut and ground nut together.
Step 2
Mix lemon juice, sugar and required salt and pour it to the carrot mixture.
Step 3
Fry jeera and chilly in oil and add it above the salad.
Step 4
Stir everything together thoroughly and serve.

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.