Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Carrots, cooked | 380 g | Sweet, Bitter · Heating |
 Fresh cilantro | 28 g | Astringent, Bitter · Cooling |
 Green chili | 3 g | Pungent · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 55 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked carrots until fully tender, then let it cool from hot to warm.
- Prepare the fresh cilantro and green chili.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Carrot Cilantro Salsa is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Carrot Cilantro Salsa
| Nutrient | Per 100g | Per Serving (1 serving (64g)) |
|---|---|---|
| Energy (Calories) | 76 kcal | 49 kcal |
| Protein | 1.0 g | 0.6 g |
| Total Carbohydrates | 7.9 g | 5.1 g |
| Dietary Fiber | 2.4 g | 1.6 g |
| Total Sugars | 3.7 g | 2.4 g |
| Total Fat | 5.0 g | 3.2 g |
| Calcium | 34.9 mg | 22.7 mg |
| Iron | 0.76 mg | 0.49 mg |
| Magnesium | 12.9 mg | 8.4 mg |
| Phosphorus | 32.0 mg | 20.8 mg |
| Potassium | 281 mg | 182 mg |
| Sodium | 353 mg | 229 mg |
| Zinc | 0.24 mg | 0.15 mg |
| Copper | 0.05 mg | 0.03 mg |
| Manganese | 0.15 mg | 0.10 mg |
| Selenium | 0.2 µg | 0.1 µg |
| Vitamin C | 9.5 mg | 6.1 mg |
| Vitamin A (RAE) | 630.3 µg | 408.9 µg |
| Vitamin E | 1.37 mg | 0.89 mg |
| Vitamin K | 29.3 µg | 19.0 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.04 mg |
| Niacin (Vitamin B3) | 0.82 mg | 0.53 mg |
| Vitamin B6 | 0.12 mg | 0.08 mg |
| Folate (DFE) | 17.9 µg | 11.6 µg |
| Choline | 7.6 mg | 4.9 mg |
