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27 Nov 2013

Carrot Salad / Carrot Kosambari















Servings: 2 - 3


Ingredients:

 Content
 Quantity
 Comment
Carrots
2 large
Grated
Moong dal / green gram dal
1 cup
Soaked for 1-2 hours
Fresh coconut
¼ cup
Desiccated
Oil
For tempering

Jeera
1 tsp

Mustard seeds
1 tsp

Hing
1 pinch

Salt
to taste

Green chilly
1 large
optional









Method:


Soak Moong dal for 2 hours in a vessel covered. Mix coconut, carrots, soaked dal (drained if case of extra water visible), and salt in a bowl. Heat oil, once hot, add mustard seeds, jeera seeds. Once the seeds start spluttering add slit green chilly and hing. Take off the heat and mix with the mixture in the bowl. Serve. 

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