Kosambri (Carrot Salad)
Ingredients
| yellow moong dal: 1/8 cup |
| carrots: 3 (shredded) |
| cucumbers: 1/2 (peeled, cored and finely chopped) |
| roma tomatoes: 1 (finely chopped) |
| shallot onions: 1 (finely chopped) |
| coconuts (shredded): 1/4 cup |
| lemons: 1/2 (juiced) |
| fresh cilantro (coriander): 1 Tbl |
| salt: 1 tsp |
Vaggarne (Oil Mixture)
| vegetable oil: 2 tsp |
| yellow mustard seed: 1 tsp |
| asafoetida: 1/8 tsp |
| curry leaves: 3 leaves |
| dry red chili peppers: 1 pepper |
Credit: abcdsofcooking.blogspot.com
This salad has many variations, but most popularly it is made with grated carrot. Kosambri has such a unique, tangy flavor, which comes from the combination of coconut, lemon, chili and seeds fried in oil.
Prep: 20 min · Cook: 10 min · Servings: 2
Dinner, Lunch
Method
Wash dals until the water is clear and soak overnight. Drain dals next day and place in bowl with carrots, cucumber, tomato and shallot.
In a little pan, fry oil with mustard seed and hing. When the mustard seed starts to spurt, add fresh or dry curry leaves and dried red chili. Stir for few seconds until coated with oil.
Pour this oil mixture over ingredients in bowl and mix.
Add lemon, coconut, cilantro and salt and mix well. Taste and if you want more more spice, add some chopped green chili (I use the small green chilis you find in the Indian store).
What else can I make with these ingredients?