Kosambari (Kannada)/Koshimir (Marathi)/Kosumalli (Tamil) is the ‘salad’ equivalent, well, in the South of Vindhyas. Served in soaked-dal-and-tempered or mixed-raw-veggies version, this dish is a also a stand alone option for a quick lunch/brunch fix, if one is indisposed or lazy to cook on a particular day. Bursting with vitamins and the goodness of freshly grated veggies, the Carrot Kosimbiri I made today had grated raddish too – great for the heart, a dash of lime and coconut and was super quick to make and healthy too.
Contrary to popular fads enveloping us today, a little bit of coconut is good as this link shows (What a pity , with things like these and Ayurveda /yoga / herbal products, any homegrown product gets more weightage when validated from the West !!)
Preparation time: 10 mins, Cooking time: Nil
Serves : 2
To make Carrot Kosimbiri, you need:
- Grated Carrot- 2 cups
- Grated Raddish – 1/2 cup (optional)
- Fresh / frozen coconut -1 tbsp
- Salt and lime juice – to taste
- Coriander for garnish
- oil – 1/4 tsp
- mustard seeds – 1 tsp
- Red / Green chillies – 2
- Hing / Asafoetida – a pinch
- Mix the grated carrot and raddish(if using) in a large bowl. Adjust salt & lime juice to taste
- Prepare the tempering by heating oil in a skillet, splutter mustard, hing and chillies and add to the mixture above
- Add fresh / frozen coconut and coriander for garnish.
- Mix and serve
1) You may make this with whole moong sprouts for a completely health food option.
2) Traditionally, Koshmibir is also made with soaking moong dal (for an hour) and adding it to veggies like finely diced cucumber, carrot etc or just tempering it without veggies too. Remember to add the salt just before serving.