Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste.
I generally donot like to add moong dhall to my kosambri . I prefer to taste the carrots and relish the mild dressing of fresh coconut scraping and the seasoning of mustard , lentils and green chillies along with asafoetida .
Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home. Ugadi /Gudi Padwa meal is incomplete without a kosambri .
If carrots are not in season then Vellarikaai Kosmalli / Southekaai Kosambri is served.
Carrot Sambol is the Srilankan version of Carrot Kosambri with some mild variation.
Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4
Ingredients
250 gms carrot - grated2 tbsp fresh grated coconut
Kothmir/ Hara Dhaniya /Cilantro / Corriander leaves
few nos. Curry leaves / kadipatha/karivepilai
Salt
pinch of sugar
Tempering
1 tsp Mustard seeds
1 tsp Udad dhall
1 tsp Channa Dhall
2-3 dry red chillies
pinch of asafoetida
Method
- Squeeze out the water from the grated carrot and put it in a huge serving bowl.
- Prepare the seasoning using mustard seeds,udad dhall,chana dhall.Once all of these splutter,add the red chillies ,curry leaves and asafoetida.
- Pour it on the carrots.
- Add the grated coconut,salt,sugar and toss well.
- Finally garnish with fresh corriander and serve.
Note:
- Salt tends to leave water and make the salad soggy,so add the salt just before serving.
- If you would like to add moong dhall,soak it for about 15-20 mins in warm water and then add it to the carrots and toss well.
- For those who love the flavor of lime,you can squeeze about a teaspoon of fresh lemon juice and toss well. Do this just before serving to avoid the salad from turning soggy.
- Carrot can be substituted with cucumber or you can take half proportion of each i.e carrot and cucumber and make this salad.
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Carrot kosambari and rasam is good enough for my husband to have a happy meal. Infact , we have named it the happy meal at home as both of us are very hppy with this combintion.
ReplyDeleteCarrot kosambri is tasty and was often made back home. I must make this kosambri, nostaligic.
ReplyDeleteCarrot Kosambri seems a nice salad or side dish. It reminds me of poriyal. I like to incorporate such recipes in the family menu. Shall make this right away.
ReplyDeleteKosambari is such an integral part of any festival meal at home and I love all the variants including this carrot one. I am however eyeing the "pheni" sandige on that platter pic, lol ! - Kalyani
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