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Thursday, October 30, 2008

Fruit & Vegetable Kosambari


1 small Carrot

1/4 cup sprouted Greengram seeds

1/4 cup American Sweet Corn

1/4 medium sized cucumber

1/4 cup Pomegranate seeds / Daalimbe

1/4 cup grated Coconut

Salt to taste

2-3 Coriander leaves

1-2 Green Chilly

2-3 Curry leaves

1/4 tsp Mustard seeds

Pinch of Asafotida powder

1/4-1/2 tsp Lemon juice

1 tsp Oil


Grate the carrot, chop the cucumber into small pieces and keep them aside. Cook the sweet corn(2 whistles in pressure cooker) and keep it aside.

Add chopped coriander leaves, sprouted greengram seeds, grated coconut, grated carrot, chopped cucumber, cooked sweet corn, pomegranate seeds, salt, lemon juice, chopped green chillies and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

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