Carrot and yogurt salad


In our house every meal always has to have a side accompanying it, be it tomatoe sauce or a simple salad, but there has to be a side dish.

I love to make raito with my curries but every once in a while, I come across a new Indian dish that I can’t wait to try out.

I came across this dish a while back, but I just couldn’t get my hands on some curry leaves. We have a tiny tree that has been growing in our yard for the past 5 years and it still hasn’t grown past the 15cm ruler mark.

Most curry leave trees I see in the area are sky high… I wonder what their secret is?

The fun element of this recipe is that it uses Simba salted peanuts, well that is my addition to the recipe and it also gave me an excuse to put my new mortar and pestle to use.


  • 1 x carrot, grated.
  • ½ x cup plain yogurt.
  • 1 x green chilli chopped.
  • A handful of coriander, chopped.
  • 1 x tbsp. desiccated coconut.
  • 1 x tbsp. Simba peanuts, crushed.
  • Salt and pepper.
  • ½ x tsp sugar.
  • 2 x tbsp. oil.
  • 1/8 x tsp jeera seeds.
  • 1/8 x mustard seeds.
  • 4 x curry leaves.


  • In a bowl, mix the yoghurt, chilli, coriander, coconut, peanuts, salt, pepper and sugar together.
  • Heat the oil in a pan add the mustard seeds, jeera seeds and curry leaves.
  • Allow the seeds to start popping, remove from the heat.
  • Pour the oil mixture into the yogurt mixture and stir to combine.

Tell me what you think of this recipe