Carrot Kosambri / Carrot Koshimbhir

Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of  fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste.
Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home.

Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4

Carrot Kosambri / Carrot Kosumalli/Carrot Koshimbhir

Ingredients


250 gms carrot - grated
2 tbsp fresh grated coconut
Kothmir/ Hara Dhaniya /Cilantro / Corriander leaves 
few nos. Curry leaves / kadipatha/karivepilai
Salt
pinch of sugar
Tempering
1 tsp Mustard seeds
1 tsp Udad dhall
1 tsp Channa Dhall
2-3 dry red chillies
pinch of asafoetida

Method

  • Squeeze out the water from the grated carrot and put it in a huge serving bowl.
  • Prepare the seasoning using mustard seeds,udad dhall,chana dhall.Once all of these splutter,add the red chillies ,curry leaves and asafoetida.
  • Pour it on the carrots.
  • Add the grated coconut,salt,sugar and toss well. 
  • Finally garnish with fresh corriander and serve.

Note:

  • Salt tends to leave water and make the salad soggy,so add the salt just before serving.
  • If you would like to add moong dhall,soak it for about 15-20 mins in warm water and then add it to the carrots and toss well.
  • For those who love the flavor of lime,you can squeeze about a teaspoon of fresh lemon juice and toss well. Do this just before serving to avoid the salad from turning soggy.
  • Carrot can be substituted with cucumber or you can take half proportion of each i.e carrot and cucumber and make this salad.



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