Carrot Citrus Crunch
Posted on January 15, 2024 • 2 minutes • 259 words
Table of contents
No vegetarian festive spread in Mangalore is complete without Kosambari. It’s a classic South Indian salad with pulses, cucumber, and a dash of mustard seeds. We usually use split green gram for that extra flavor. While some enjoy these salads as snacks, we mostly have them as part of a full-course meal. Today, I’ll share the recipe to a special version of Kosambari that my family loves – I fondly call it Carrot Citrus Crunch.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Servings: 4 people
Ingredients
- 2 Carrots
- 2 Green Chillies
- ½ cup Grated Coconut
- 1 Lemon
- 2 tsp Coriander Leaves
- 2 pinch Asafoetida (Hing)
- Salt
- ¼ tsp Split black gram (urad dal)
- ½ tsp Mustard Seeds
- Oil
- 1 tsp Curry Leaves
Preparation Steps
- Dissolve Asafoetida in 1 tsp water
- Grate carrots
- Clean coriander leaves and chop
- Squeeze lemon.
Cooking Steps
- In a mixing bowl, combine grated carrots, slit green chillies, lemon water, and salt
- Add the dissolved Asafoetida water and mix well
- Finally, incorporate grated coconut and chopped coriander leaves
- Prepare tempering by heating oil and adding mustard seeds, split black gram, and curry leaves until they sizzle
- Pour the tempering over the carrot mixture and toss gently
- Serve the Zesty Carrot Citrus Crunch as a refreshing side dish or light salad.
Enjoy the burst of flavors!
A Tip I Treasure:
As per Ayurveda, consuming 2 beetle leaves everyday not only add a touch of freshness but are also known for their potential health benefits. Embrace this simple habit as a refreshing addition to your wellness journey!