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Kosambri Mixed With Shallot

chitra66's picture
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
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.

Things You Will Need
Serving bowl
Small pan

Recipe Summary

Difficulty Level: 
Medium
Channel: 
South Indian
Cuisine: 
Side Dish
Course: 
Tossed
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
4
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.
Subtitle: 
South Indian Carrot Salad

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