Tag Archives: karnataka cuisine

Sep21

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review

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Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

Cucumber Kosambari recipe / Cucumber salad / Kosambari recipe / Healthy salad recipe / Sprig Gourmet Product review
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad / Sprig Gourmet Product review

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…

Ingredients:

  • Cucumber – ½ no
  • Carrot – 1 no (medium size)
  • Split green gram / Paasi payaru / Mung dal – 1 cup
  • Coriander leaves – 2 stalks
  • Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Grated Coconut – ¾ cup
  • Lemon juice – 2 tbsp
  • Mustard seeds – 1/ tsp
  • Curry leaves – 2 sprigs
  • Oil – 1 tsp
  • Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –

Preparation:

  • Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
  • Drain the water completely and keep it aside.
  • Peel and finely chop the cucumber into pieces.
  • Peel and finely grate the carrot into pieces.
  • If you are using green chillies, finely chop them into pieces.
  • Clean and finely chop the coriander stalks to pieces.
  • Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
  • Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
  • In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
  • In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
  • Pour half the quantity to each of the bowls. Mix it well.
  • Add required quantity of salt, only before you serve.
  • Serve it.
Soaked Mung dal getting drained completely
Soaked mungal dal, finely chopped cucumber, coriander leaves, grated coconut
With six pepper medley from sprig gourmet
Tempering
Tempered spices to kosambari
Grated carrot, coriander leaves, soaked split green gram, lemon juice
with grated coconut
All together
With six pepper medley from sprig gourmet
Tempered spices to kosambari
With rosemary lavender sea salt
Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.

 

Sep10

Bisi Bele Bath

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As I have shared already Bisibelebath is one of my kids all-time favorite rice. I use to prepare sambar sadam at home but thought bisi bele bath resembles the same, but having bisi bele bath is Bangalore, I became a great fan of Bisi bele bath. For last one year I have been preparing bisibelebath frequently at home, but somehow missed to share the recipe.

Mostly I use to prepare bisi bele bath for lunch on week days and pack in lunch box. I prepare bisi bele bath powder once in every month and store it in an air tight container, and use whenever I am need. This also helps in making my cooking faster in weekdays. CLICK HERE for Bisi Bele Bath Masala recipe and now let me share the bisi bele bath recipe with the home made masala…

Taking it to Fiesta Friday #134 hosted by Angie@thenovicegarderner.

Bisi Bele Bath
Bisi Bele Bath

Ingredients:

  • Raw rice / Pacharisi – 2 cups
  • Split pigeon peas / Tuvaram paruppu / Toor dal – 1 cup
  • Turmeric powder – ¼ tsp
  • Tamarind – a gooseberry size
  • HomeMade Bisi Bele Bath Masala – 3 tbsp
  • Onion – 1 no (medium size)
  • Coconut pieces or grated coconut – 15 gm
  • Brinjal – 3 nos (medium size)
  • Radish – 1 no
  • Salt to taste
  • Ghee / Clarified butter – 1.5 tbsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Cumin seeds and Fenugreek seeds – a pinch
  • Jaggery – a tbsp (optional)
  • Curry leaves – a sprig
Bisibelebath Masala
Pressure-cooked rice and dal
Bisiebelebath masala, coconut and tamarind about to griend
Ground paste
Ground paste getting cooked
Ground paste to the rice
Rice blended with the masala
Spices (mustard seeds, cumin seeds, fenugreek seeds) and curry leaves getting tempered
Tempered spices to the rice
Bisi Bele Bath
Bisi Bele Bath
Bisi Bele Bath

Preparation:

  • Wash the rice and pigeon peas in water, drain the water and keep it aside.
  • Peel and finely chop the vegetables, keep it aside.
  • Take cleaned rice, pigeon peas, chopped vegetables, a tsp of salt, turmeric powder in a pressure cooker, pour water (for 1 cup of rice – 2 cups of water and 1 cup of pigeon pea – 1 ½ cup of water).
  • Pressure-cook for 3 whistles. Remove the lid when the pressure subsides.
  • Meanwhile soak tamarind in a tbsp of water, drain the water.
  • Take the soaked tamarind, coconut, a tbsp of bisi bele bath masala in a mixer and grind them to a fine paste by adding little water.
  • Pour the ground masala along with a cup of water, 2 tbsp of bisi bele bath masala and a tsp of salt in a kadai and cook in medium flame for 5 mins or until the raw smell goes off and the masala thickens.
  • Pour the masala to the pressure-cooked rice, dal mixture, jaggery (optional) give a stir, add a tsp of ghee/clarified butter and cook in low flame for 5 mins.
  • Heat the leftover ghee/clarified butter in a small pan, add the mustard seeds, split black gram, curry leaves, cumin seeds, fenugreek seeds and roast until they turn crispy and pour it to the rice.
  • Stir the rice and remove it from fire.

Serve hot by topping it with finely chopped raw onions, a tsp of ghee/clarified butter and spicy boondi (karaboondi). Also it goes out well with onion raita and Rice crackers or chips or arbi fry.

Note: CLICK HERE for more rice recipes.

Making of Bisibelebath:

 

Sep9

Bisi Bele Bath Masala

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Bisi bele bath is one among the most authentic and traditional food of Karnataka. My kids love the bisibelebath and so I use to prepare atleast once in a week for their lunch box, so I use to prepare this Masala and store them in an air tight container and use whenever in need, also this makes my cooking easier and faster. Let me share the recipe…

Bisibelebath Masala

Bisibelebath Masala

Ingredients:

  • Dry red chillies – 10 nos
  • Byadgi red chilli (would have wrinkles) – 10 nos
  • Split Bengal gram / Kadala paruppu / Channa dal – 3 tbsp
  • White lentils / Ulundam paruppu / Urad dal – 3 tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Coriander seeds / Malli – 4 tbsp
  • Cumin seeds / Jeeragam – 1 tbsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Poppy seeds / Khasa Khasa – ¾ tbsp
  • Cinnamon sticks – 3 nos (1 inch stick)
  • Cloves – 5 nos
  • Oil – 1 ½ tsp

Making of Bisibelebath Masala:

Preparation:

  • Heat a kadai, drizzle oil, add all the above given spices and roast them until you get a wonderful, be sure that it should not be burnt.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to a fine powder, spread it over a plate for few mins, and bring it to room temperature.

Store it in an air-tight container. Stays fresh for month time. CLICK HERE for Bisibelebath recipe.

Note: Byadi red chillies gives perfect color to the food and regular chilli is used for spiciness in the masala.