Carrot Kosambari, Carrot Salad
Carrot Kosambari, Carrot Salad
Carrot Kosambari is a tasty and nutritious salad recipe popular among the people from Karnataka. Traditional Kosambari recipes are usually prepared during major festivals, marriages and also offered as ‘Prasada’ in temples. Orange texture of the recipe comes with the use of freshly grated carrot pieces. Shredded coconut pieces used in this recipe combines well with the natural sweet flavour of carrots. It is an easy recipe through which we could incorporate raw carrots in our daily diet. Moong dal is also included in this recipe. A tint of hot, spicy flavour from sliced green chillies or dried red chillies adds up the taste. Few drops of lemon juice is also used for a tangy flavour which combines well with the aroma of cilantro leaves. Have a look at the detailed description on the ingredients used and the preparation of carrot Kosambari recipe.
Ingredients used in Carrot Kosambari
- 4 medium sized carrots (grated to small pieces)
- 1/3 cup of split moong dal / paytham paruppu
- 3 tablespoon of freshly grated coconut
- 3 tablespoon of chopped cilantro or coriander leaves / kothamalli
- Salt for the taste
- ½ teaspoon of fresh lemon juice
For seasoning
- 2 teaspoon of oil
- 1 teaspoon of mustard seeds
- 2 medium sized green chillies or dried red chillies
- A pinch of asafoetida powder
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Method of preparation of Carrot Kosambari
- Wash the split moong dal in water and soak it in sufficient water for a minimum of 1 hour.
- Wash the carrots and remove its skin, grate it to small pieces.
- Take the carrot pieces in a bowl and add the soaked and drained moong dal.
- Now, add the grated coconut, chopped cilantro and salt for taste. Mix it well.
- Heat some oil in a pan, add the mustard seeds.
- Once it splutters, add the green chillies and asafoetida powder.
- Pour this seasoning on salad and add the lemon juice, mix it well.
- Once it is ready, serve this immediately.
