Carrot Kosambari Recipe
An Outlook On Carrot Kosambari Recipe
Carrot Kosambari is a scrumptious salad that tantalizes your taste buds with a unique flavor and refreshes you with instant energy.. Enjoy this power packed nutritious salad with a masala papad and with a slurp of fresh curd...
Carrot Kosambari also called as carrot kosumalli is one of the traditional recipes from the Udipi Cuisine and it is a refreshing nutritious salad made with just a handful of ingredients. Salad is an indispensable dish in any Indian Thali and you have many varieties of salads and this carrot Kosambari is the basic version of carrot based salad and it is popular in the states of Karnataka, Kerala, AndraPradesh, Tamil Nadu and Mumbai. And it is called by different names like Carrot Kosumalli, Carrot Koshimbir, Carrot Koshambari and Hesaru Bele Carrot Kosambari and these names are given to the same dish in different states.
It is a must try kind of recipe for a beginner as it takes just five minutes to prepare and it is a mini one pot dish which you can take as a post work out diet as it contains lentil and as well as the versatile vegetable carrot. Carrot contains Betacarotine which is very essential for eye health and lowers the risk of cataracts. It is rich in vitamin A, K, C and has minerals like Iron, Calcium and Potassium. The anti-oxidants present in carrot protects the body against cancer and promotes heart health. Moreover, it is a good source of fiber and lowers cholesterol levels in the body. It is an effective weight loss veggie as it is gives the feeling of satiation instantly and it is also a low carb food.
This Carrot Kosumalli is highly nutritious because it is added raw in the dish and therefore its properties are retained fully and gives instant energy and nourishment to our body. The combination of green chilli and lemon gives a spicy tangy taste to the dish and when it blends with the sweetness of fresh crunchy carrots, it just tastes awesome. Enjoy this spicy sweet salad Carrot Kosumalli in a South Indian Thali and savor the sensation to the fullest.
Here is the simple recipe of delicious carrot Kosumalli / Carrot Kosambari that can be made in a jiffy.
Ingredients Required To Make Carrot Kosambari Recipe
How To Make Carrot Kosambari Recipe
Take two tablespoons of split moong dal in a bowl and pour a cup of hot water and let it soak for about fifteen minutes approximately.
Heat a small pan and squirt in a teaspoon of cooking oil and when it is heated tip in a teaspoon of mustard seeds into it.
When it splutters, drop in two slit green chillies along with a sprig of curry leaves.
Let it sizzle too. Now add the grated ginger and stir in with a pinch of turmeric powder and asafoetida powder each and finally plop in the soaked moon dal into the pan and let it cook for a minute or two.
Now add these tempered ingredients to a bowl and add the grated carrots into it along with the required salt.
Toss over the grated coconut and stir in.
At last, stir in with a dash of lemon and garnish with some lush green coriander leaves.
Now the tangy carrot kosambari is ready.
Serve this nutritious salad for rice or roti or as an after school snack for kids.
Tips & Tricks To Make Carrot Kosambari Recipe
- Strain the split moong dal using a filter before you add it to the pan.
- Choose fresh and deep orange carrots for making the Carrot Kosambari salad to get the best result. You can also make it with red carrots (desi carrots) if you get it and it is a bit sweter than the regular ones.
- It goes well with rice and roti as well and it can also be taken as such if you are in a diet.
- See to it that the green chillies and coriander leaves are also fresh as it is mandatory to have fresh veggies for salads.
- You can store it in the refrigerator and can also serve it chill.
- Sprinkle some finely chopped coriander leaves once again before serving to make it more delectable.
- If you prepare it for kids or elderly people avoid using green chilies and just add a small pinch of pepper powder instead.
Ingredients
Directions
Take two tablespoons of split moong dal in a bowl and pour a cup of hot water and let it soak for about fifteen minutes approximately.
Heat a small pan and squirt in a teaspoon of cooking oil and when it is heated tip in a teaspoon of mustard seeds into it.
When it splutters, drop in two slit green chillies along with a sprig of curry leaves.
Let it sizzle too. Now add the grated ginger and stir in with a pinch of turmeric powder and asafoetida powder each and finally plop in the soaked moon dal into the pan and let it cook for a minute or two.
Now add these tempered ingredients to a bowl and add the grated carrots into it along with the required salt.
Toss over the grated coconut and stir in.
At last, stir in with a dash of lemon and garnish with some lush green coriander leaves.
Now the tangy carrot kosambari is ready.
Serve this nutritious salad for rice or roti or as an after school snack for kids.
Very useful post. Thanks for taking the time to share your view with us.
Hey 🙂 Just between, are some totally uncorelated websites blogs to ours, however, they are ultimate worth checking out.. Super! Turbo! Great this typography carry on as usual