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Tuesday, May 12, 2015

Kosambri

This is a salad. This requires minimal cooking. It is specially good for summers & very light on the tummy. It is a must in feasts as well as it is is considered to be shubh for festivities.It is one of the dishes offered as prasad on Ram Navami ,the other being Panaka.Panaka is lemon sharbat or shikanaji falvoured with elaichi & saffron. 
This is generally served as Haldi kumkum snack in households in Karnataka & Maharashtra & parts of Goa. It is known as koshimbir in Maharashtra & Goa.

Kosambri is a must in all feasts in temples & even at social functions like weddings, etal. It is considered auspicious.
Ingredients: 
1/3 cup mung dal or split mung ( soaked for 2-3 hours in water ) ,
1 tbsp grated raw mango
1 small cucumber grated ( 1/4 cup grated cucumber )
1 small carrot grated ( 1/4 cup grated carrot ) .This is optional.
1 byadgi mirchi ( red dry chilly of byadgi variety )
1 finely chopped green chilli
8-10 curry leaves ( kadipatta )
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp hing

    1/4 tsp haldi
1 tbsp oil
salt to taste
1 tbsp Fresh grated coconut ( optional ) .
1 tbsp finely chopped dhania

Directions: 
Take the soaked mung dal & discard the water. Add grated carrot,cucumber & mango to it. Add green chillies & salt.Make vagar by heating oil.Add mustard to heated oil. After they splutter add byadgi mirchi ,curry leaves & jeera. Add hing & haldi. Put off gas.Pour this vagar over the mung dal veggie mix.Kosambri is ready !


Footnotes: 
Garnish with fresh grated coconut topped with hara dhania.

In case raw mango is unavailable, it can be replaced by lemon juice.


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