Kosambari (South Indian Salad):Since a week we are to light dinner. Light Food Is In the Air! Soups or Salads would always fill our stomach. And we are game! Here my friend always looks at our food and has to say ‘U people eat like birds’ even our parents say the same. Light food because the breakfast and lunch we have gets heavy. In my previous posts I have mentioned about my love to raw nd crunchy veggies. So I pride to post some crunchy salads.
Carrot Kosambari:
Grated Carrots – 1 large bowl
Moong Dal (Soak for 2 hrs)
Chopped coriander leaves -1tsp
Lime juice – few drops
Fresh scraped coconut -3 tbsp
Mustard seeds-1tsp
Oil -1/2 tsp (I used coconut oil as it tastes good)
Curry leaves – 7-8
Green chilly -1
Salt to taste
Method:
Add carrot, coriander leaves and soaked nd drained moong dal in a bowl.
Heat oil in a pan add mustard seeds& curry leaves and fry until curry leaves turns crisp allow to cool (seasoning).
In another bowl add coconut, chopped green chilly, lime juice, salt, chopped coriander leaves and seasoning and mix well.
Add this seasoning to the carrots and mix well.
Now Crunchy Kosambari is ready to Crunch.
If u replace carrots with chopped cucumbers it turns out to be Taushe Kosambari.
If u replace carrots with chopped cucumbers it turns out to be Taushe Kosambari.
I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
Signing of for now
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