Region: Indian

Dish:Vegetarian - Others

Servings: 4

Time to Prepare: 15 mins

Ingredients

1/4 cup Chana Dal / Split Bengal Gram, soaked in water for 3 hours

1/4 cup carrot, grated

1/4 cup beetroot, grated

1/2 cup cucumber, chopped

1/2 cup raw mango, grated

2 green chilies, finely chopped

1/4 cup small paneer cubes, toasted till light brown

1 tablespoon coconut, grated

Salt to taste
For Tempering

1 teaspoon oil

1/2 tablespoon mustard seeds

1 teaspoon urad dal

Asafoetida, a pinch

10-15 curry leaves

Directions

To begin with Kosambari Salad, soak the Chana Dal in water for minimum 2-3 hours.

Once soaked, drain the water completely and grind the Chana dal in a mixer till you get very coarse paste.

The next step is to prepare the salad.

Mix the Chana dal paste, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes in a big bowl and keep it aside.

Heat 1 teaspoon of oil in a pan on the medium heat.

Add mustard seeds, urad dal, curry leaves and asafoetida and allow them to crackle.

Once it crackles, turn off the heat and add it to the above salad mixture. Sprinkle some salt and pepper powder and mix everything well. Check the salt and adjust to suit your taste.

Garnish the Kosambari Salad with some grated coconut and serve with Moong Dal Rasam/Pesara Pappu Charu and Capsicum Masala Poriyal to complete your South Indian meal.

Comments

Cucumber, Carrot And Beetroot Kosambari Recipe With Raw Mango is a fresh and delicious South Indian Mixed Vegetable Salad. Kosambari Salad is a must have for any major festival in South India, especially Diwali or Bali Padyami. Cucumber, carrot, raw mango, curry leaves, coconut gratings, chillies and of course different pulses are the key ingredients in the Kosambari recipe. This salad definitely brings a tasty and healthy dimension to your meal.

Rating:  

1 2 3 4 5       

 Print

Customer Reviews: Write a Review & Share your thoughts with Other Customers.