Carrots are rich in fibre and antioxidants – They can be eaten raw as in salads, boiled and cooked as in soups and various dishes including indian curry dishes.
It is quite common for Carrot Kosumalli to be served as a salad in south indian weddings or on festive occasions.
This dish is a great combination of raw lentils and carrots with a dash of seasoning to add to the flavour
A quick and easy salad, it is easy on the stomach and a great accompaniment for most gravy dishes
Ingredients to serve 6 people
2 Cups Finely Grated Carrot
1/4 Cup Raw Yellow Mung Dal
1-2 Green Chillies (Finely Sliced)
A pinch Asafoetida Powder
4 Tbs Lime or Lemon Juice
Few Finely Chopped Coriander Leaves
1/2 Tsp Salt
For Seasoning
1 Tsp Oil
1 Tsp Mustard Seeds
Carrot Kosumalli or Salad
Preparation
Soak the raw yellow mung dal for about half an hour in luke warm water
Drain the mung dal, mix with the grated carrots
Sprinkle the asafoetida powder
Heat the teaspoon of oil and the mustard seeds
When the mustard seeds crackle, add the green chillies and pour into the carrot mix
Stir in the lime juice and salt and mix it thoroughly
Garnish it with the finely chopped coriander leaves
Note: This is the traditional carrot kosumalli.
To make it even more colourful, finely chopped raw cucumber or green apple and coconut can also be added