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Carrot Kosumalli - Rama Navami Prasad Recipe
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Carrot Kosambari Recipe | Carrot Kosumalli

Carrot Kosambari or Kosumalli is a simple South Indian style salad recipe made with grated carrots, soaked moong dal, freshly grated coconut and tempered with curry leaves and mustard seeds. This salad is made and offered as prasad during Sri Rama Navami with Panakam and Neer Mor.
Course Appetizer, Salad
Cuisine Indian, South Indian
Keyword Carrot Kosambari, Carrot Kosumalli, Rama Navami Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 2 people
Author Vidya Narayan

Ingredients

  • 3 Carrots Approximately 2 tightly packed cups of grated carrot
  • 3 tablespoon Yellow Moong Dal (split skinless mung dal)
  • ? cup freshly Grated coconut
  • 2 Green Chillies finely chopped
  • 3 tablespoon Fresh coriander leaves (chopped)
  • 2 tablespoon Lemon Juice or 1 tablespoon lime juice
  • Salt to taste

Ingredients for tempering

  • 2 teaspoon Sesame Oil
  • ½ teaspoon Mustard Seeds, Kadagu or Rai
  • A pinch of Hing or Asafoetida skip this ingredient for GF recipe
  • A sprig of Curry leaves

Instructions

  • Rinse and Soak moong dal for an hour. Drain the water used for soaking and keep aside.
  • Prep the carrots by peeling the skin and cutting the top and ends. Grate the carrots using a food processor or box grater.
  • In a bowl, add the grated carrots, soaked and drained lentils, coconut, finely chopped green chilies and coriander. Add lime juice, salt to taste and mix well.
  • Heat a small tempering pan, add oil, mustard seeds. Once mustard crackles, add curry leaves (it will splutter) and a pinch of asafoetida or hing.
  • Switch off the flame and add the tempering to the salad. Mix well and serve.

Notes

  1. The recipe is easily customizable. If you like a certain ingredient, say coconut, add extra. If you prefer heat, add extra chili. You can skip tempering for a oil-free recipe. 
  2. Making ahead the salad - Prep the ingredients (grate the carrots, soak lentils) and refrigerate. Add fresh coconut, lime juice, salt and tempering when ready to serve. If packing the salad to work, squeeze lime juice when ready to eat. 
  3. Sesame oil referred to in the recipe is not the toasted sesame oil sold in Asian Grocery stores. Use Coconut oil or any neutral oil for tempering. 
  4. Leftovers can be refrigerated and consumed a day later. However, it does tend to get a bit soggy with lime juice and salt. 
  5. The salad contains No Onion No Garlic. The Recipe is also Vegan and Nut free. You may skip hing or asafoetida for a gluten free recipe.