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Dilled Chilled Carrots (Sonf Gazar Subji)

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Submitted by jillipilli

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

1 hrs

This Indian carrot dish is served cold, which makes it unusual among subji recipes. Baby carrots get simmered with cumin seeds, turmeric, asafetida, ginger, and coriander until tender, then chilled with fresh dill, brown rice, and eggless mayonnaise stirred in.

Popping the cumin seeds in hot oil first is a classic Indian technique called tadka. The seeds crackle and release their essential oils into the fat, infusing the entire dish with a toasted, earthy flavor that ground cumin can’t replicate.

Asafetida is the ingredient that gives this its distinctive Indian character. Just a quarter teaspoon adds a savory, onion-like depth that blooms in the hot oil alongside the cumin.

Chilling for at least an hour lets the spices meld into the carrots and the dill permeates everything. The cold temperature also lets the mayonnaise bind the rice and carrots into a cohesive salad rather than separate components.

Kitchen Tips

  • Quarter the baby carrots lengthwise so they absorb more of the spiced broth. Whole baby carrots cook unevenly and the spices only sit on the surface.
  • Cook until the liquid is fully absorbed. Wet carrots dilute the mayo dressing and make the whole dish watery.
  • Use eggless or vegan mayo as the recipe suggests to keep this fully vegetarian.

Variations

  • Yogurt version: Replace the mayonnaise with plain yogurt for a tangier, raita-style dressing.
  • Add chickpeas: Stir in cooked chickpeas for more protein and substance as a lunch dish.
  • Fennel twist: Add fennel seeds alongside the cumin for an anise note that plays well with the dill.

Ingredients

1 5
TEASPOON ML CUMIN SEED
2 30
TABLESPOONS ML CANOLA OIL
¼ 1.3
TEASPOON ML ASAFETIDA *
¼ 1.3
TEASPOON ML RED PEPPER FLAKE
crushed
3 45
TABLESPOONS ML SHALLOT
sliced
½ 2.5
TEASPOON ML TURMERIC
2 10
TEASPOONS ML GINGER ROOT
fresh, chopped
4 946
CUPS ML BABY CARROTS
quartered lengthwise *
½ 118
½ 2.5
TEASPOON ML CORIANDER
ground
1 15
TABLESPOON ML DILL WEED
fresh, chopped
1 237
CUP ML BROWN RICE
cooked
2 30
TABLESPOONS ML MAYONNAISE, EGGLESS
or soy *

Directions

Sauté cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Sauté until shallots are soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 158 31% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
 

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