Tag Archives: tamil salad

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.

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.

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.

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

 

Crispy Corn Kernel Salad

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Crispy Corn Kernel Salad is the most healthy snack for kids. Also this is kids-friendly, as most of the kids love to have corn as snack, here I have fried the corn kernels and combined with veggies.

This is my long wait dish, after I got to try it in Soho St. I am not going to say it’s the same, as usual when I love to see or try some dishes and then give out with a small twist may be based on a ingredients, cuisine or the presentation.

Whenever I get sweet corn, my kids never allow to try any dish, they love to have it steamed with butter and salt or with chat masala or with any spice masala or they just roast in the hob rubbed with salt and butter. But this time, it was totally different, my daughter wanted to take a healthy snack with corn as the core ingredient. But happy for me, as I thought of trying out this Crispy Corn, when as a healthy snack, I thought to present it as a salad with veggies.

Started my creation early in the morning with a little fear, as it would be my first try and she needs to take it to school. At the same time imagining, “what would happen when this becomes a flop?”, and proceeded with a loads of confidence. Finally the crispy corn kernel salad was a big hit in my home and her school. Let us move on to the recipe…

Crispy Corn Kernel Salad

Crispy Corn Kernel Salad

Ingredients:

  • Whole Sweet corn – 2 nos (fresh, canned or frozen)
  • Corn flour – 4 tbsp
  • Carrot – 2 nos
  • Cucumber – 1 no
  • Coriander leaves – 2 stalks
  • Pepper powder – ½ tsp
  • Olive oil – 1 tsp
  • Salt to taste
  • Oil for deep frying
  • Eastern Chat Masala – 1/2 tsp (optional)

Preparation:

  • Steam or pressure-cook corn for 2 whistles. Remove the lid when the pressure subsides, drain the water, and separate the corn kernels from the whole corn.
  • Gently roll the corn kernels in a cloth, to absorb the excess water.
  • Take the corn kernels in a bowl, add in 2 tbsp of corn flour with little salt and mix them well.
  • Be sure that each and every kernel should be coated well with corn flour, else add few more tbsp. of corn flour and roll the corn. Keep it aside for 15 mins.
  • Peel and finely chop the carrots, cucumber and coriander leaves.
  • Sprinkle pepper powder, little salt and olive oil over the veggies and mix them well. Spread them in a plate for 15 mins.
  • Heat oil in a kadai, add in the corn kernels and fry them in batches.
  • Remove from fire, once they turn golden brown and crispy to a tissue paper (to drain the excess oil).
  • Mix all the chopped veggies together in a bowl with 1/2 tsp of Eastern Chat Masala.
  • Just before serving mix the crispy corn kernels to the salad, else the corn would become soggy.

Serve as mentioned.

 

Chicken Salad

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I was planning for this dish, but lucky I found to make it recently as I got lettuce from Ooty. The salad was delicious and this can also be used as the filling for sandwich. An easy, simple and healthy recipe, kids love this dish – Kids Friendly, also a best dish for summer.

As it’s Friday, I am taking this to Fiesta Friday #68 hosted by angie@thenovicegarderner. Let us move on to the recipe…

 

Chicken Salad

Chicken Salad

Ingredients:

  • Chicken – 100 gms
  • Onion – 1 no
  • Carrots – 1 ½ nos
  • Mayyonaise – 3 tbsp
  • Black Pepper powder – 1 tsp
  • Cucumber – ½ no
  • Coriander leaves – 4 stalks
  • Lettuce – ½ cup
  • Olive oil – 2 tsp
  • Salt to taste

Preparation:

  • Clean the chicken and finely chop them into small pieces.
  • Peel and finely chop (mince) the onions and cucumber.
  • Boil water in a kadai, add in the chicken pieces and cook for 3 mins or until it’s cooked.
  • Drain the water and keep the chicken aside.
  • Peel and grate the carrots. Wash and chop the lettuce and coriander into small pieces.
  • In a bowl, take the onions, carrots, mayonnaise, pepper powder, salt, coriander leaves, chicken pieces, lettuce, and olive oil, mix them well.
  • Refrigerate for almost an hour.

Serve chilled.

Serving:

  • You can roll the salad in a lettuce and serve chilled.
  • You can also roll the salad in a thinly sliced (lengthwise) cucumber piece.
  • You can also use as a filling for sandwich.