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Carrot Koshimbir

26 Feb

Carrot Koshumbir.

Kosambari is a salad like dish. Carrot kosambari is prepared with freshly grated carrots and coconut. Soaked moong dal is also added to the salad. The tossed salad is tempered with mustard seeds and green chiles. Carrot koshimbir is served fresh as a salad.
Makes: around 2 1/2 Cups of Carrot Koshimbir.


Carrots 3 – 4
Moong Dal 2 tbsps
Grated Coconut 1/2 Cup
Cilantro few Sprigs
Lemon Juice 1/2 tsp
Salt to taste
Green Chiles 2
Yellow Mustard Seeds 1/2 tsp
Sugar a small Pinch (optional)
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the carrots.
Grate them on thicker side of the grater.
Remove stems, wash and slice the green chiles.
Wash and roughly chop cilantro leaves.
Soak moong dal in water for half an hour.

In a mixing bowl, mix together grated carrots, soaked moong dal, grated coconut, cilantro, lemon juice, salt and sugar.

Heat oil in a small pan, add mustard seeds and slightly close the lid to let them crackle.
Then add green chiles and remove from heat and let it cool a little.
Add the tempering to the bowl and mix well.
Serve carrot koshumbir as a snack or salad or as a accompaniment to main course.
Notes: Make sure to serve carrot kosambir fresh.

Suggestions: Add more green chiles or finely chop the green chiles to spice up the kosambari. Yellow mustard seeds are used for a milder effect. Use brown or black if you wish.
Variations: Coconut oil can be used for tempering. Little plain yogurt can also be added. cumin seeds can also be used.
Other Names:Carrot Koshumbir, Carrot Koshimbir, Carrot Kosimbir, carrot kosambari, Carrot Kosumbir, carrot koshambari.