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Kosambari is like a salad,usually made with carrots or cucumbers.I like to call this as 'Indian Salad'. It is served in temples as 'prasada'. At my mom's house during any festival this is a must side dish to go along rice and rasam.
Last year I was In India during 'Shravana Maasa' its the begining of festival season. During this month every tuesday for 5 weeks my mom used to make these kind of kosambari for pooja. So today being one of the tuesday I too made this for lunch.
Here is how I made..
Split moong dal 1/4 (cup soaked in water for 1/2 hour)
Carrot 1 peeled and grated
Coconut fresh 2 tsp (unfortunately I don't get fresh ones, so i used dried)
Cliantro few chopped
Lemon/lime juice 1tsp.
Salt to taste.
For seasoning
Oil, mustard, urad dal and red or green chillies 1.
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Method.
- Soak split yellow/moongdal for about half hour. Then drain the water and mix veggies.
- Mix together soaked dal, grated carrot , coconut, cilantro leaves, lime juice.
- Add salt to taste.
- Heat oil, when its hot add mustard seeds,urad dal and chilis to it. When urad dal starts to change colour turn off heat and this seasoning to veggies. Mix well.
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Kosambari good to eat as such or as a side dish. For me this is the best salad of all.
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