Indian Festival Recipes, Salads

CARROT CUCUMBER KOSUMALLI

 

 

Kosumalli or Kosambari is a south indian salad made with soaked mung dal and vegetables like cucumber,carrot etc.Usually this is made during Rama Navami,marriages and some festivals.I make this once a week since all at home are fond of salads and is a favorite to Ravi.It was during last week’s weekend menu I hade made this and as promised writing this post now.As cucumbers and carrots are available all round the year and are easily available this is a simple recipe which can be mae in a jiffy and you can be rest assured that it is nutritious too.

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You can also try the same with veggies like beetroot and radish for a change.In some parts they make a sweet salad with soaked channa dal and sugar with grated carrots.I will blog about it later.This recipe doesn’t involve any cooking except for tempering.In a matter of 5 minutes recipe will be done,minus the soaking time.Cucumber has cooling properties and carrots have Vitamin A loaded in them.You can easily give kids this salad and make them eat.If you are trying this as a salad,try adding onions too.It tastes really good.With simple ingredients available at home,you can create a feast.Try this recipe and let me know..

 

 

Print Recipe
CARROT CUCUMBER KOSUMALLI
Course salad
Cuisine south indian
Prep Time 20 minutes
Cook Time 5 minutes
Servings
cup
Ingredients
Course salad
Cuisine south indian
Prep Time 20 minutes
Cook Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Soak Mung Dal in water for half an hour.
  2. Chop cucumber and grate carrot.
  3. After half an hour,strain mung dal.
  4. Place mung dal in a vessel.
  5. Add now chopped cucumber,grated carrot and coconut.
  6. Squeeze lemon.
  7. Add salt and temper with oil,mustard and green chilli and pour it to the mung dal veggie mixture.
  8. Add coriander leaves and mix well.
  9. Carrot Cucumber Kosumalli is ready.Serve chilled.
Recipe Notes

Notes

You can grind chillies and add for more spiciness.

You can also add grated ginger while tempering.

Adding mixed veggies increases nutitional value to the dish.