EatSmarter exclusive recipe

Indian Carrot Saladwith Yogurt, Mustard Seed and Mint

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


Calories:80 kcal
Preparation:40 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories80 kcal(4%)
Protein4 g(8%)
Fat2 g(3%)
Carbohydrates8 g(3%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

11 ouncesYogurt (low-fat)
4Carrots (400 grams)
2Red onion
1 tablespoonVegetable oil
1 tablespoonbrown Mustard seeds
1 teaspoonground Cumin seeds
1 teaspoonChili powder
½ bunchesMint

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


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1 Strain yogurt through a fine sieve for about 30 minutes.
2 Peel carrots, cut in half crosswise, then cut into very fine strips with a knife or peeler.
3 Peel the onions and cut into very thin strips.
4 Heat oil in a pan and toast the mustard seeds briefly until they begin to burst.
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 Transfer mixture into a bowl and allow to cool.
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 Combine carrots with yogurt sauce and serve immediately.


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