Oct 8, 2008

Carrot Kosumbari
at 8:37 PM Labels: , Posted by Pari

Kosambaries are very popular dishes during festivals. They are almost treated as a MUST side dish for sweets like Holige (also called obattu in south Karnataka), Huggi, Sakar Baath, etc. These are simple to make and come in many varieties. Here below is a simple Carrot Kosumabri preparation method.

Ingredients
  • 1/4 cup Bengal gram (Kadale bele or chana dal) - soaked in water for 3 hrs and then drained
  • 1 tea spoon oil
  • 1/2 tea sp mustard seeds
  • 2 chopped, green chillies
  • Pinch of Hing
  • 1 cup grated carrot
  • 2 table spoon grated Coconut
  • 1 table spoon chopped Cilantro (Kotambari)
  • 1 tea spoon lemon juice
  • 1/2 tea spoon grated ginger
  • Salt to taste
Method
  1. Place the drained Kadale bele/Bengal gram, grated Carrot, grated Coconut, Cilantro, Ginger, lemon juice and salt, in a bowl. Mix well and set aside.
  2. Heat oil in a pan, add the mustard seeds and allow the seeds to pop.
  3. Add green chillies and fry a few seconds. Add Hing and remove from the heat.
  4. Add this seasoning to the carrot mixture and mix well.
  5. Carrot kosumbari is ready to server.

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