Thursday, May 8, 2014
BEETROOT KOSUMALLI / KOSAMBARI
Kosumalli / Kosambari in Kannada, is a must in a traditional South Indian complete meal. Traditionally two varieties of Kosumallis are prepared. One is the savoury version using grated fresh vegetables and soaked green gram dal. The other one is a sweet version, usually prepared using soaked Bengal gram dal, fresh coconut gratings and sugar.We have just entered the hottest phase of Summer called 'Agni Nakshatram' which is going to last for another three weeks. The best way to keep cool during this ordeal is by eating cool, comfortable and nutritious food. Enjoy a bowl of Beetroot Kosumalli / Kosambari - a healthy, cool and nutritious snack - to beat the heat of a hot and sultry mid morning.
Beetroot - 1
Green gram dal - 1/4 cup
Raisins - 2 tbsps
Onion- 1 small
Coriander leaves - for garnishing
Juice of 1/2 lime
Salt - 1pinch
Pepper powder - 1 pinch
Olive oil - 2 tbsps
1. Soak green gram dal in warm water for 15 minutes until soft.
2. Wash, peel and grate the beetroot.
3. Peel and chop onion into thin slivers.
4. Soak raisins in warm water till they get plumped up.
5. Take all the above ingredients in a bowl and add salt, pepper and lime juice.
6. Blend in olive oil and garnish with coriander leaves.
I have avoided the traditional spluttering of mustard seeds and green chillieis as I wanted to preserve the sweetness of beetroot and raisins in the Beetroot Kosumalli / Kosambari.Chill and enjoy!
Stay Cool, eat cool and drink cool this Summer.