Carrot Hesarubele Kosambari – Carrot and Mung Salad – Rama Navami Special

Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal.

Here is a version of Kosambari made with carrot. I make it often through the summer as it is a light, tangy, crunchy salad.

How to Make Carrot Hesarubele Kosambari

Serves: 2

Ingredients

  1. Grated Carrot – 1 Cup
  2. Hesarubele or Moong Dal – 1/2 Cup
  3. Grated Coconut – 1/4 Cup
  4. Green Chillies – 2
  5. Lemon Juice – 1 tbsp
  6. Mustard Seeds – 1/2 tsp
  7. Curry Leaves – 4 to 6
  8. Oil – 1 tsp
  9. Salt to Taste

The Ingredients for Carrot Hesarubele Kosambari

 

Method

  1. Soak the moong dal in water for about 1 hour.
  2. Drain all the water from the moong dal.
  3. Chop the green chillies to very small pieces.
  4. Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
  5. Heat the oil.
  6. Add the mustard seeds.
  7. When the mustard seeds start to crackle, turn off the heat.
  8. Add the curry leaves to the hot oil and mix.
  9. Add the tempering to the Kosambari.
  10. Let the Carrot Hesarubele Kosambari rest for at least 10 minutes.
  11. Serve the Carrot Hesarubele Kosambari as a part of a meal or eat like a salad.

Carrot Hesarubele Kosambari - Moong Dal and Grated Carrot Salad from Karnataka

 

15 thoughts on “Carrot Hesarubele Kosambari – Carrot and Mung Salad – Rama Navami Special

  1. I like Hesaru bele kosambari but carrots, no, what I have done for my daughter is this kosambari with carrot, I sometimes use it as filling for sandwich and sometimes with avalakki. and maybe add some sev to ti.

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.