Carrot Kosumalli / Carrot Kosambhari

Kosumalli is a light carrot salad, usually served in weddings. Crunchy carrots with a lemon juice, green chillies and spiced with asafetida and mustard seeds is sure a welcome taste amongst other feasts served in the weddings.

I used some moong dal to give extra crunch. It can be served as a side or main meal.

Get Ready ( serves 2 as a side)

• 1& 1/2 - 2 cups grated carrots
• 2 green chillies chopped fine
• 2 tsp lemon juice
• 1 tbsp moon dal soaked in water for 20 mins and drained ( optional)
• 1 tsp oil
• 1 tsp mustard seeds
• pinch of asafetida
• salt to taste
• cilantro ( optional)

Go:

• In a bowl add the carrots, salt, lemon juice, soaked moongdal and mix well.
• In a kadai, add oil, do the tadka with mustard seeds, asfetida and green chilli.
• pour it on top of the grated carrot, toss them all.
• garnish with cilantro.

Serve cold or at room temperature.