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
- Grated Carrot – 1 Cup
- Hesarubele or Moong Dal – 1/2 Cup
- Grated Coconut – 1/4 Cup
- Green Chillies – 2
- Lemon Juice – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 4 to 6
- Oil – 1 tsp
- Salt to Taste
- Soak the moong dal in water for about 1 hour.
- Drain all the water from the moong dal.
- Chop the green chillies to very small pieces.
- Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
- Heat the oil.
- Add the mustard seeds.
- When the mustard seeds start to crackle, turn off the heat.
- Add the curry leaves to the hot oil and mix.
- Add the tempering to the Kosambari.
- Let the Carrot Hesarubele Kosambari rest for at least 10 minutes.
- Serve the Carrot Hesarubele Kosambari as a part of a meal or eat like a salad.