|2.||Chana dal or split Bengal gram 2 tablespoons|
|3.||Green chilies, chopped, 1-2|
|4.||Onion, chopped, 1 tablespoon|
|5.||Coconut gratings 1 tablespoon|
|6.||Coriander leaves, few sprigs|
|7.||Lemon juice to taste|
|8.||Salt to taste|
|1.||Oil 1 teaspoon|
|2.||Mustard 1/4 teaspoon|
|3.||Curry leaves 1 sprig|
|4.||Hing few pinches|
Soak it for about 3 hours.
- Heat oil
- Add mustard seeds when the oil becomes hot
- Add hing when the mustard starts to splutters. Mix.
- Add curry leaves. Fry till the curry leaves become crispy.
Break a red chili and add it, along with the curry leaves, to make the kosambari spicy.
Keep aside to cool.
the top and bottom of the carrot.
Soak in water for about 20 minutes.
Wash the carrot in fresh water.
the outer layer of the carrot using a knife.
Although you can peel the skin using a peeler, there may be wastage of the carrot because the peeled skin would be thick.
Wash the carrot again to remove any unwanted item that may have settled on the surface while scrapping.
|5.||Grate the carrot using a medium-hole grater.|
|6.||Strain the chana dal.|
carrot gratings, chana dal, green chilies, chopped coriander
leaves, onion, salt and coconut gratings.
add lemon juice and the seasoning.
kosambari is ready.
you wish, you can substitute chana dal for moong dal.
|2.||Add black pepper powder to make the kosambari spicier and for further health benefits.|
|3.||In the mango sesaon, add raw mango gratings instead of lemon juice.|