Ingredients and method to make carrot kosumbari
1/3 cup split mung bean lentil ( mung dhal / paytham parappu)
4 med large carrots grated
3 Tbsp freshly grated coconut ( or frozen thawed to room temperature ) (nariyal/ thengai)
3 Tbsp finely chopped cilantro ( coriander leaves/ hara dhania / kothamalli )
Salt to taste
1/2 Tbsp lemon juice ( or to taste ) ( nimbu ka ras/ elimbicham pazham)
Seasoning
2 tsp oil
1 tsp mustard seeds ( rai/ kadagu)
2 Thai or Indian variety green chilies cut finely ( hari mirch/ pachai molagai)
Pinch of asafoetida powder ( hing / perungayam) (optional)
Rinse mung thoroughly and drain. Soak mung in sufficient water for at least 1 hour or a little longer.
Grate
carrots and add to a large bowl. Drain soaked mung thoroughly and add
to grated carrots. Add salt to taste, coconut and cilantro/ coriander
leaves and mix well.
Heat
oil in a small pan, add mustard seeds to it. When the seeds begin to
splutter, add green chilies and asafoetida if using and stir a few
times. Pour entire seasoning on the salad. Add lemon juice to salad and
mix again.
Serve immediately.
Serves approx 3
