Recipe: Carrot and Raisin Salad

I’ve been so busy this week that I’ve not really had time to sit and think over a nice blog post. My apologies….So here’s another recipe which I made last weekend.

Carrot Salad 3This is something my mum used to make all the time growing up and I always assumed it was typical tambram food. Maybe not and this is something she learned. But I think many communities across India have a similar recipe. My mum’s recipe does not have raisins, which is something I usually add – I saw something similar at a dinner at S’ aunt’s place aeons ago and started using it since then.

This salad is a quick one, you can be done in less than 15 minutes, start to end and is a very healthy and colourful addition to your table!

Carrot and Raisin Salad

Carrot Salad 1Ingredients:

  • 1 cup carrots, peeled and grated/shredded
  • 1/4 cup raisins
  • 2-3 fresh green chillies, chopped into medium pieces
  • Salt to taste
  • 1-1.5 tsps lemon juice
  • 1 tsp ghee or oil
  • 1 tsp mustard seeds
  • A pinch of asafoetida
  • Chopped coriander leaves to garnish


  • Shred or grate the carrots and keep aside.
  • Make sure the raisins are at room temperature
  • In a pan, heat the ghee or oil and when it’s warm, add in the mustard seeds. When the seeds pop, put in the asafoetida and saute for a few seconds. Then add in the chopped green chillies and let it saute for a couple of minutes.
  • Now add the grated carrots and cook for a few minutes. The carrots should not cook and should still be crunchy. Add the raisins and salt to taste and remove from the fire.
  • Pour in the lemon juice to the tartness you like and garnish with coriander leaves.

Yummy carrot and raisin salad ready….

Carrot Salad 2


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