Hesarubele Carrot Kosambari | ಹೆಸರು ಬೇಳೆ ಕ್ಯಾರಟ್‌ ಕೋಸಂಬರಿ

Tuesday, September 07, 2021

Kosambari has always been a part of Every South Indian Festive Menu .. It is also offered as a Naivedya on Rama Navami along with Panaka & Buttermilk.

One of the easiest Kosambari recipes is this One using Moong Dal & Grated Carrots, These days there are a lot of new Kosambari recipes using Sprouts, Sweet Corn, Pomegranate arils but somehow the Carrot-Moong Dal & Cucumber-Chana Dal Kosambari have remained a classic 

Putting together a Kosambari takes all of 5 minutes. All you need to do is to remember to soak the dal at least an hour prior to assembling the Kosambari 

Hesarubele Carrot Kosambari

Do Not Limit making Kosambari only during festivals, A serving of Kosambari as a side along with Anna-Saaru or Huli makes for an excellent source of nutrition 

Serves 4-5

You Will Need:

  • 1 large grated Carrot 
  • 1/2 Cup Hesarubele | Moong Dal 
  • 2 tbsp Grated Coconut
  • 1 or 2 Green Chillies - Slit 
  • Juice of Half a Lime 
  • Salt to Taste
To Temper

  • 1/2 tsp Mustard Seeds
  • 4 to 6 Curry Leaves
  • A big pinch of Hing or Asafoetida 
  • tsp Oil

How To:

Soak the moong dal in 3/4 cup water for at least 1 hour. Drain all the water from the moong dal using a colander & set aside
Making the Carrot Hesarubele Kosambari
Mix together  drained moong dal, grated carrot, Grated coconut & lime juice. Add salt to taste & mix well.
The Tempering
In a ladle, heat the oil.
Add the mustard seeds and wait till they crackle. Add Slit Green Chilies, Asafoetida & Curry Leaves 
Turn off the heat and Add the tempering to the Kosambari Add sone finely chopped Coriander & mix well
You may want to Discard The Green Chilies before serving

Hesarubele Carrot Kosambari

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