Carrot and Sprout Salad

Carrot and mixed sprouts mixed with peanuts, coconut and tempered. This recipe is from FoodFood TV channel

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Carrot and Sprout Salad
Main Ingredients Carrots, Mixed sprouts (moong, chana)
Cuisine Maharashtrian
Course Salads
Prep Time 11-15 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Carrot and Sprout Salad

  • 2 medium Carrots peeled and grated
  • 3/4 cup Mixed sprouts (moong, chana) steamed for 3-4 minutes and drained
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1 Green chilli
  • 10-12 Curry leaves
  • 2 tablespoons Scraped fresh coconut
  • to taste Salt
  • 1 teaspoon Lemon juice
  • 10-12 Fresh coriander leaves
  • 2 tablespoons Roasted peanuts
  • for garnishing Toasted sesame seeds


  1. For tempering, heat oil in a non-stick pan, add mustard seeds and let them splutter.
  2. Finely chop green chilli.
  3. Add curry leaves and green chilli to the pan and sauté for a minute. Switch off heat.
  4. Put sprouts in a bowl, add carrots, coconut, salt, lemon juice and coriander leaves.
  5. Grind peanuts coarsely and add to the bowl along with the tempering. Mix well.
  6. Garnish with sesame seeds serve immediately.

Nutrition Info

Calories 794
Carbohydrates 114.9
Protein 44.1
Fat 17.3