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!

Summary

Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings4
MethodDish
VegetarianMain Ingredient

Recipe Story

Kosambri is a traditional South Indian salad that I love. Whenever I go to a South Indian restaurant I always scan the menu for it, but rarely does it ever appear. So if you want to try it you will most likely have to make the recipe or come to my house? I remember that this dish was made for special occasions and picnics, but when my mother figured out that I really liked it she would make it more often. She mixes all of the ingredients up with her hand and now so do I. I'm convinced it tastes better that way.

Ingredients

 Yellow moong lentils1⁄8 Cup (2 tbs), soaked
 Carrots3 Large, shredded
 Cucumber1⁄2 Medium, chop
 Plum tomato1 Small, chop
 Shallots1 Medium, chop
 Fresh coconut1 Cup (16 tbs), grated
 Lemon juice1⁄2 Medium
 Cilantro3 Tablespoon, chop
 Salt To Taste
 Green chilies2 Small, chop (Optional)
For the vaggarne
 Oil2 Teaspoon
 Mustard seed1 Teaspoon
 Hing1 Pinch
 Fresh curry leaves4 Small
 Dried red chili1 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 bowl
Small 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.
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