Carrot Orange Salad Recipe – Authentic Indian Hung Curd Delight

Last Updated on 2 months by Neha Deshmukh

Carrot Orange Salad Recipe – Authentic Indian Hung Curd Delight

Hey everyone! If you’re looking for a light, refreshing, and utterly delicious salad that’s a little different from the usual, you have to try this Carrot Orange Salad with Hung Curd. It’s a family favorite, and honestly, it’s one of those recipes I find myself making again and again, especially when I want something healthy and flavorful. It’s a beautiful blend of sweet, tangy, and creamy – a real treat for the tastebuds!

Why You’ll Love This Recipe

This isn’t just another salad. It’s a little slice of Indian culinary goodness, packed with fresh flavors and textures. It’s super easy to make, requires minimal cooking (basically none!), and is perfect for a quick lunch, a light dinner side, or even a potluck. Plus, it’s a fantastic way to sneak in some extra veggies and probiotics! You’ll love how the creamy hung curd balances the sweetness of the oranges and dates, and the carrots add a lovely crunch.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• ¾ cup Hung Curd
• ¾ cup Carrot, finely grated (about 1 medium carrot)
• ½ cup Orange segments (about 1 large orange)
• ¼ cup Orange juice, freshly squeezed
• ¼ cup Dates, chopped into small pieces (about 4-5 dates)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Hung Curd: This is the star of the show! Hung curd, also known as chakka, is plain yogurt that’s been strained to remove most of its whey. This results in a much thicker, creamier consistency. You can easily make your own – just tie plain yogurt in a muslin cloth and hang it for about 4 hours (I usually do it overnight!). It’s so worth the wait! Hung curd is a fantastic source of protein and probiotics, making this salad not just tasty but also good for you.

Citrus in Indian Salads: Using citrus in Indian salads isn’t new. We often use lemon or lime juice, but oranges bring a unique sweetness. It’s a lovely regional variation, especially popular in Maharashtra and Gujarat.

Date Varieties: I love using Medjool dates for this recipe because they’re soft and caramel-like. However, any variety of dates will work – just make sure they’re pitted and chopped small. Kimia dates are also a great option, and are readily available in India.

Step-By-Step Instructions

Alright, let’s get cooking! (Though, honestly, it’s more like assembling!)

1. First things first, if you haven’t already, prepare your hung curd. Remember to let it drain for at least 4 hours.
2. While the curd is draining (or if you’re using pre-made!), finely grate your carrots. I like to use a box grater for this.
3. Carefully segment your oranges, making sure to remove all the white pith and seeds. This is important – the pith can be bitter!
4. Chop your dates into small, bite-sized pieces.
5. Now for the fun part! In a mixing bowl, gently combine the hung curd, grated carrots, orange segments, and chopped dates.
6. Pour in the fresh orange juice.
7. Season with salt and freshly ground black pepper. Don’t be shy with the pepper – it adds a lovely little kick!
8. Give everything a good mix, ensuring all the ingredients are well combined.
9. Finally, and this is important, refrigerate the salad for at least an hour before serving. This allows the flavors to meld together beautifully. Trust me, it makes a huge difference!

Expert Tips

• Don’t overmix: Gently combine the ingredients to maintain the texture of the oranges and carrots.
• Fresh is best: Freshly squeezed orange juice really elevates the flavor.
• Taste as you go: Adjust the salt and pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: Swap the hung curd for a plant-based yogurt – cashew or almond yogurt work really well.
Gluten-Free: This recipe is naturally gluten-free!
Spice Level: Add a pinch of chaat masala for a tangy, spicy kick. My friend, Priya, loves this addition.
Summer Cooling Variation: Add a few chopped mint leaves for an extra refreshing twist. This is my go-to during the hot summer months.

Serving Suggestions

This salad is incredibly versatile. You can serve it:

• As a light lunch on its own.
• As a side dish with grilled chicken or fish.
• As part of a larger Indian thali.
• With papdis for a chaat-like experience!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the oranges may release some liquid over time.

FAQs

What is hung curd and how is it different from regular yogurt?

Hung curd is yogurt that has been strained to remove most of its whey, resulting in a thicker, creamier texture. It’s less tangy than regular yogurt and has a consistency similar to cream cheese.

Can I use pre-made hung curd?

Absolutely! You can find pre-made hung curd in most Indian grocery stores. It’s a great time-saver.

Can this salad be made ahead of time?

Yes, you can assemble the salad a few hours in advance. However, I recommend adding the orange juice just before serving to prevent the salad from becoming too watery.

What type of oranges work best in this recipe?

Navel oranges or Mandarin oranges are excellent choices. They’re sweet, juicy, and easy to segment.

How can I adjust the sweetness of the salad?

If you prefer a less sweet salad, you can reduce the amount of dates or use a less sweet variety. You can also add a squeeze of lemon juice to balance the flavors.