Carrot Kosambari
Namaskāra🙏🙏
The cuisine of Karnataka includes
many vegetarian and non-vegetarian cuisines.Although the ingredients
differ from one region to another, a typical Kannadiga Oota (Kannadiga meal)
includes the following dishes in the order specified and is served on a banana
leaf: Uppu ,Kosambari, Pickle, Palya, Gojju, Raita, dessert, Thovve, Chitranna,
rice and ghee. Here's the recipe for Carrot Kosambari so that you can
start a meal with this refreshing and awesome salad:
Moong
dal
75gm
Carrot(grated) 200gms
Green chillies
10gms
Salt
to taste
Lemon
juice 1no.
Grated coconut 50gms
Seasoning:
Oil
10ml
Mustard seeds 5gms
Asafoetida
3gms
Red chilli
5gms
Curry
leaves 10gms
Procedure:
1. Wash the moong dal in enough water and soak it for about
1-2 hours and drain water completely.
2. Add grated coconut, carrot, green chillies, lemon juice,
salt, and mix well.
3. Now prepare the seasoning(tadka) of oil, mustard seeds,
curry leaves, red chillies and asafoetida and pour this over the lentil carrot
mixture. Mix again.
4. This is served as an accompaniment with neer dosa and
fish fry.
Do try making this easy and refreshing salad
.
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