Kosambari / Indian version of carrot salad Recipe
Kosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.
(wikipedia)
Ingredients
- Ingredients
- 1 Cup grated carrot
- 1/2 Cup chopped onions
- 2 Tbs grated coconut
- 2 Green chilli's sliced
- 1 Tbs lemon juice
- Pinch of salt
- Cilantro for garnish
Directions
- Wash carrots and wipe them with a cloth. Peel off the skin with a peeler & grate them.
- Mix carrot, onion, green chilli & coconut in a bowl. Add salt & lemon juice to the mixed veggies & mix them well.
- Garnish with finely chopped cilantro and serve this salad as a side dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 192g | |
| Calories 92 | |
| Calories from Fat 17 | 18% |
| Total Fat 2.06g | 3% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 466mg | 13% |
| Total Carbs 18.28g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.4g | 6% |
| Protein 1.97g | 3% |
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