Hesarubele Carrot Kosambari | ಹೆಸರು ಬೇಳೆ ಕ್ಯಾರಟ್ ಕೋಸಂಬರಿ
Tuesday, September 07, 2021
Kosambari has always been a part of Every South Indian Festive Menu .. It is also offered as a Naivedya on Rama Navami along with Panaka & Buttermilk.
One of the easiest Kosambari recipes is this One using Moong Dal & Grated Carrots, These days there are a lot of new Kosambari recipes using Sprouts, Sweet Corn, Pomegranate arils but somehow the Carrot-Moong Dal & Cucumber-Chana Dal Kosambari have remained a classic
Putting together a Kosambari takes all of 5 minutes. All you need to do is to remember to soak the dal at least an hour prior to assembling the Kosambari
Do Not Limit making Kosambari only during festivals, A serving of Kosambari as a side along with Anna-Saaru or Huli makes for an excellent source of nutrition
Serves 4-5
You Will Need:
- 1 large grated Carrot
- 1/2 Cup Hesarubele | Moong Dal
- 2 tbsp Grated Coconut
- 1 or 2 Green Chillies - Slit
- Juice of Half a Lime
- Salt to Taste
To Temper
- 1/2 tsp Mustard Seeds
- 4 to 6 Curry Leaves
- A big pinch of Hing or Asafoetida
- 1 tsp Oil
How To:
Soak the moong dal in 3/4 cup water for at least 1 hour. Drain all the water from the moong dal using a colander & set aside
Making the Carrot Hesarubele Kosambari
Mix together drained moong dal, grated carrot, Grated coconut & lime juice. Add salt to taste & mix well.
The Tempering
In a ladle, heat the oil.
Add the mustard seeds and wait till they crackle. Add Slit Green Chilies, Asafoetida & Curry Leaves
Turn off the heat and Add the tempering to the Kosambari Add sone finely chopped Coriander & mix well
You may want to Discard The Green Chilies before serving
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