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EatSmarter exclusive recipe

Indian Carrot Salad

with Yogurt, Mustard Seed and Mint
4
Average: 4 (1 vote)
(1 vote)
Indian Carrot Salad

Indian Carrot Salad - Indian Style Carrot Salad in a Creamy Yogurt Sauce

Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
80
calories
Calories
0
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Ingredients

for
4
servings
11 ounces
4
Carrots (400 grams)
2
1 tablespoon
1 tablespoon
1 teaspoon
1 teaspoon
½ bunch
½
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Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Citrus juicer

Preparation steps

1.
Indian Carrot Salad preparation step 1

Strain yogurt through a fine sieve for about 30 minutes.

2.
Indian Carrot Salad preparation step 2

Peel carrots, cut in half crosswise, then cut into very fine strips with a knife or peeler.

3.
Indian Carrot Salad preparation step 3

Peel the onions and cut into very thin strips.

4.
Indian Carrot Salad preparation step 4

Heat oil in a pan and toast the mustard seeds briefly until they begin to burst.

5.
Indian Carrot Salad preparation step 5

Add carrots and onions to pan. Add cumin, salt and chili powder and cook over medium heat for 3-4 minutes, stirring frequently until al dente.

6.
Indian Carrot Salad preparation step 6

Transfer mixture into a bowl and allow to cool.

7.
Indian Carrot Salad preparation step 7

Scoop yogurt into a bowl. Rinse mint and pat dry, chop leaves and add to yogurt. Squeeze lemon and stir juice to taste into yogurt.

8.
Indian Carrot Salad preparation step 8

Combine carrots with yogurt sauce and serve immediately.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie80 kcal(4 %)
Protein4 g(4 %)
Fat2 g(2 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A1.4 mg(175 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate19 μg(6 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C8 mg(8 %)
Potassium297 mg(7 %)
Calcium161 mg(16 %)
Magnesium25 mg(8 %)
Iron2.3 mg(15 %)
Iodine21 μg(11 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.3 g
Uric acid21 mg
Cholesterol1 mg
Development of this recipe:
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