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South indian style carrot salad

South Indian Style carrot salad

Travel friendly salad
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Soups and salad
Cuisine diabetic friendly, gluten free, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian
Servings 6 People
Calories 41 kcal


  • 4-6 carrots fresh
  • salt to taste
  • 1 lemon

For the tempering

  • 1 tbsp cooking oil coconut or sunflower oil
  • 1/2 tsp mustard seeds
  • 1 tsp Skinned black gram
  • 2 green chilli
  • 1 sprig curry leaves


  • Wash and peel the carrot
  • Grate the carrots in a fine or medium texture
  • Add this to a mixing bowl. Add salt and the juice of half a large lemon.
  • Slice the green chillies set aside. Wash and pat dry the curry leaves and set aside too
  • Into a small pan add the oil and set it to heat for tempering
  • When the oil is hot add the mustard seeds, the skinned black gram (urad dal) , the sliced chilies and the cleaned curry leaves.
  • Let the mustard seeds splutter.
  • Pour this tempering over the grated carrots in the mixing bowl
  • Mix well.
  • Serve or leave chilled till serving time


Add a pinch of hing if you like the flavor.
I use the peppercorns pickled  and its brining solution instead of the lemon and the chillies, sometimes. Check for the pickle recipe here.
Pickle green peppercorn


Calories: 41kcalCarbohydrates: 4gProtein: 0.5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 30mgPotassium: 134mgFiber: 1gSugar: 2g
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