Name: Beetroot Kosambari... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Beetroot grated finely 1 1/2 cups; Cucumber grated 1 cup; Fresh coconut grated 1/2 cup; Soaked moong dal 1/4 cup; Onion finely chopped 1/2 cup; Grated ginger 1 tbsp; Lemon juice 1 tbsp; Green chillies finely chopped 1 tbsp; Salt 1 tsp; Coriander finely chopped 2 tbsp; For the tempering:; Black Mustard seeds 1 tsp; Oil 1 tsp; Curry leaves few

ABOUT Beetroot Kosambari... RECIPE

This is a very famous raw salad recipe from the state of Karnataka. It is a light yet filling salad that can be eaten on it's own too with a glass of neer mor or South Indian buttermilk. The crunch from the cucumber, the lovely taste of coconut, the tangy flavor of lemon perfectly balances the earthy lentils that are added.

Ingredients Serving: 4

Beetroot grated finely 1 1/2 cups
Cucumber grated 1 cup
Fresh coconut grated 1/2 cup
Soaked moong dal 1/4 cup
Onion finely chopped 1/2 cup
Grated ginger 1 tbsp
Lemon juice 1 tbsp
Green chillies finely chopped 1 tbsp
Salt 1 tsp
Coriander finely chopped 2 tbsp
For the tempering:
Black Mustard seeds 1 tsp
Oil 1 tsp
Curry leaves few

Instructions

Use the thinner side of the manual grater for the beetroot.
If it is not available with you, use the food processor for grating.
Take a bowl and start adding all the ingredients to it.
The moong dal should be soaked for atleast 2 hours.
Gently mix all of that and garnish with grated coconut and raw soaked moong dal.
Tempering also can be done as per one's wish.
Simply temper the salad by adding the ingredients mentioned under tempering to it.
I did not add any tempering .
Serve it immediately or keep refrigerated.
It keeps good for a day. It is better to make it fresh and consume it.

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