Friday, July 20, 2012

Carrot and Moong Sprout Kosambari

On a personal note, happy birthday Amma. 
Ramadaan Kareem and a happy Sravana masam to all our blog readers, followers and friends.

Kosambari is a traditional Kannada salad, one that imbibes well, both into a Sravana shukravaram or friday menu and an Iftar buffet.

Preparation time: 10-15 mins


Sprouted whole green gram (Sabut moong/Pesalu) 1 cup
Carrot 1
Capsicum 1
Cucumber 1
Ghee/Refined cooking oil/olive oil 2 tsp
Mustard seeds 1 tsp
Curry leaves 4-5
Lemon juice 1 tsp
Salt to taste
Fresh and chopped coriander to garnish


Wash and soak the whole green gram for a day for them to sprout. Fresh sprouts are also available in most groceries nowadays.

Peel and grate the carrot and finely chop the capsicum and cucumber.

Add the grated carrot, chopped capsicum and cucumber to the sprouts and mix well.

Heat the ghee/oil, add a tsp of mustard seeds, and as they pop, add the curry leaves and a pinch of asafoetida (optional)

Pour the seasoning over the sprouts and carrot mixture, add salt to taste , chopped coriander and mix well.

Sprinkle lemon juice just before serving.

Carrot and sprout kosambari is a bland and nutritious salad. Easy to digest after hours of fasting and ‘satvik’ at the same time. Enjoy the holy month - healthy and happy.


Mak said...

ahh..lovely image of it

Pratnee said...

:) thank you:)

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