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Roasted Purple Carrots Salad With South Indian Spicesa

Roasted Purple Carrots Salad with South Indian Spices

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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Salad
Cuisine Fusion Indian
Servings 4


  • 1 tsp Coconut Or Olive Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 3 Dry Red Chillies more or less as per your tolerance to heat
  • 1 tbsp Urad Dahl Optional
  • tsp Asafoetida
  • ¼ Cup Onions Thinly Sliced
  • 10 Purple, orange or red carrots Slice into 2 halves
  • 1 tbsp Unsweetened Dessicated Coconut
  • Less than ¼ cup water
  • Salt to taste
  • ¼ cup Sour Cream add 2 tbsp water to the sour cream
  • Roasted Nuts To Garnish


  • Heat the cast iron pan in medium low flame for 10 minutes. Pour oil and let the oil heat up. Add mustard seeds and let it pop. Then throw in cumin seeds and urad dahl and let it roast for 2-3 minutes.
  • Add dry red chillies and asafoetida and saute for a minutes. Add the onions and let it sweat, about 5 minutes. Gently arrange the carrots without any overlapping. Sprinkle water and coconut and let it cook for 15-20minutes in low flame.
  • Sprinkle salt and neatly arrange them in a clean bowl
  • Whisk sour cream with little water and pour it over the cooked carrots. Garnish with roasted nuts and serve warm.
Keyword Purple Carrots Salad
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