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.

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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

 

Method:

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

2. After that drain the water completely.

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

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

Served as

accompaniment for rasam or sambar rice

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