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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