Kosambri Mixed with Shallot Recipe Video
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. You can also add soaked moong or chana dals to it. I forgot to soak the hard lentils the night before I made it for my friend's birthday picnic, but I will include the preparation with these dals in the recipe below.
This salad is so good for vegetarians not only because of the veggies, but because of the protein in the dals. I learned that the beta carotene in carrots is healthful in reducing the risk of cancer, but this recipe is actually doubly good because the nutrition in carrots is best absorbed when it is consumed with some oil. I had no idea how good kosambri was for me, but now I am really happy that I ate so much of it growing up. Thanks Mom and Aunties!
Ingredients
| Yellow moong lentils | 1⁄8 Cup (2 tbs), soaked | |
| Carrots | 3 Large, shredded | |
| Cucumber | 1⁄2 Medium, chop | |
| Plum tomato | 1 Small, chop | |
| Shallots | 1 Medium, chop | |
| Fresh coconut | 1 Cup (16 tbs), grated | |
| Lemon juice | 1⁄2 Medium | |
| Cilantro | 3 Tablespoon, chop | |
| Salt | To Taste | |
| Green chilies | 2 Small, chop (Optional) | |
| For the vaggarne | ||
| Oil | 2 Teaspoon | |
| Mustard seed | 1 Teaspoon | |
| Hing | 1 Pinch | |
| Fresh curry leaves | 4 Small | |
| Dried red chili | 1 Small, halved | |
Nutrition Facts
Serving size
Calories 157 Calories from Fat 84
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 6.3 g31.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 146.8 mg6.1%
Total Carbohydrates 16 g5.3%
Dietary Fiber 5.1 g20.5%
Sugars 5 g
Protein 4 g7.3%
Vitamin A 200.1% Vitamin C 30.1%
Calcium 4.9% Iron 8.9%
*Based on a 2000 Calorie diet
Things You Will Need
Serving bowlSmall pan
Directions
GETTING READY
1. Wash dals until the water is clear and soak overnight.
2. Peel and shred the carrots, chop the cucumber, tomatoes, shallots, green chilies and cilantro.
MAKING
3. Drain the lentils and set aside.
4. In a bowl combine carrots, cucumber, tomatoes, coconut and lentils.
5. In a small pan pour oil and fry the mustard seed and hing.
6. 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.
7. Pour it on the salad and add lemon and cilantro, salt to taste and mix well.
8. Adjust seasoning as needed, add some chopped green chili if you like.
SERVING
9. Serve as a side dish. You can serve it chilled or at room temperature.
1. Wash dals until the water is clear and soak overnight.
2. Peel and shred the carrots, chop the cucumber, tomatoes, shallots, green chilies and cilantro.
MAKING
3. Drain the lentils and set aside.
4. In a bowl combine carrots, cucumber, tomatoes, coconut and lentils.
5. In a small pan pour oil and fry the mustard seed and hing.
6. 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.
7. Pour it on the salad and add lemon and cilantro, salt to taste and mix well.
8. Adjust seasoning as needed, add some chopped green chili if you like.
SERVING
9. Serve as a side dish. You can serve it chilled or at room temperature.
Chef
