The Local Foodie: Carrot and Sprouts Salad
This is a very simple recipe that is staple in south Indian festival menu. Made out of very few ingredients, it is rich in fibre. Known as ‘Kosambari’ in Kannada, this recipe has numerous variations.
Firstly carrot and sprouts salad can be prepared in 5 minutes if the ingredients are handy. There is no particular season for this dish to be made. Sun or rain, a healthy salad which also serves as snack is perfect.
Prep time: 10 mins
Cooking time: 5 mins
Green gram sprouts: 1 cup
Grated carrots: 1 cup
Grated coconut: 1/3 cup
Lemon juice: 2 tsp
Green chillies: 2
Chopped coriander leaves: 3 tsp
Mustard: 1/2 spoon
Oil: 1 tsp
Salt for taste
Firstly soak green gram or moong dal overnight and tie it up in a clean cotton cloth. By next day it would have sprouted well and this can be stored in refrigerator. Add 1 cup of sprouts to a mixing bowl. Add grated carrot and coconut to it and give a mix. To this mixture, add lemon juice, finely chopped green chillies and salt. Heat oil and splutter mustard seeds. Add this to the bowl and mix well so the flavors distribute evenly. Finally, add tadka (spluttered mustard in oil) and mix gently.
Note: You can replace moong sprouts with any sprouts of your choice. Carrots can be substituted with cucumber. If using cucumber, reduce the quantity since cucumber will leave water and the texture of salad might change. Also add cucumber at the final stage if using.