Tuesday, 6 October 2015

Carrot Kosambari–Karnataka cuisine

Kosambari is a traditional salad in Karnataka. Basically it is  a mixture of  soaked lentils and vegetable of our choice It is healthy, high in protein and everyone enjoys in the family.It is prepared during major festivals, auspicious occasions, and marriages and considered as prasadam in some temples.

Check out some more Salad recipes

 

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Prep time

Cook time

Serves

10 mins

Nil

2 persons

 

Cuisine: Indian (Karnataka cuisine )

Recipe Type: Salad

 

Ingredients

  • Grated carrots -2 nos
  • Yellow split moong dal -1/3 cup
  • Green chillies (slit) – 2 nos
  • Salt – to taste
  • Lemon -2 tbsp

Seasonings

  • Oil -1 tsp
  • Mustard seeds -1/2 tsp
  • Hing –pinch
  • Dry red chillies – nos
  • Curry leaves –few sprigs

 

 

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Method:

1. Wash the moong daal in enough water and soak it for about 1-2 hours.

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2. After that drain the water completely.

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3. Add the grated carrot, cut green chillies, lemon juice, salt and mix well.

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4. Season with  oil, mustard seeds, curry leaves, red chillies, and asafetida and pour this over the lentil, carrot mixture. Mix again.

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Served as

accompaniment for rasam or sambar rice

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