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Carrot Kosambari | Carrot Moong Dal Salad Recipes

By : | 0 Comments | On : April 21, 2016 | Category : Salads

Carrot Kosambari
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Carrot Kosambari

Kosambari is the most popular salad in Karanataka especially in Udupi cuisine. It is a combination of soak lentils and veggies. Mostly Carrot or Cumcumber Kosambari is served as part of meal in marriages, festivals or even offered as prasadam in temples. Do try this healthy salad which will be cool and refreshing for this summer. 

Carrot Kosambari

Carrot Kosambari

Recipe cuisine – Udupi cuisine, Karnataka
Recipe category – Salad
Preparation + cooking time – 15 Mins
Serves – 2 to 3

Ingredients
  • Carrot – 1 cup
  • Moong Dal – 3 tbsp
  • Lemon – 1 small sized
  • Salt – 2 generous pinch
To Temper
  • Oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Green Chilli – 2 finely chopped
  • Hing – 2 pinch
Instructions
1. Grate carrots in a slicer. Soak moong dal in water for 1/2 an hour. Drain water completely.
Carrot-Kosambari-Step1

2. In a large bowl add carrots, moong dal and squeeze lemon in it.
Carrot-Kosambari-Step2
3. Heat a kadai and temper the items given under the table ‘To temper’. Add to the salad .Finally add salt and mix well.
Carrot-Kosambari-Step3
Carrot Kosambari 1

Carrot Kosambari

Tips
1. If you don’t like green chilli you can omit.
2. Also add salt at last, or else Carrot Kosambari oozes out water.
3. You can use other veggies like cucumber, cabbage, beetroot or radish for Kosambari.
4. For variation replace moong dal with soaked channa dal.
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