Carrot kosambari recipe | Ram navami recipes

Rama navami 2015 this year is on 28th March (Saturday). We usually make only Panakam and payasam. Neer mor or Kosambari also is offered to Lord Rama. My favorite is Panagam. Mom makes it everytime it tastes divinely. Its perfect drink for summer too. Even if you don’t have the formality of this function, do make Panakam and neer mor, to keep yourself cool.
When I went to Chennai in Jan, my MIL made this, but sans paasi paruppu. My co-sis is a great fan of this. My mom makes carrot thayir pachadi. But this way I had for the first time and liked it too. Carrot is least favourite for me, mom and dad used to grate carrot, mix with sugar and ask us to eat and I used to cry while eating that. But when I made this salad today, I liked it, I ate the whole thing I made while I was cooking.

Carrot kosambari recipe

Recipe Cuisine: Indian  |  Recipe Category: Salad
Prep Time:10 mins     |  Cook time: 2 mins     |  Serves: 2

Ingredients

Grated carrot – 1 cup

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Moong dal/ Paasi paruppu – 3 tblsp

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Lemon – 1

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Salt – 2 generous pinches

To temper

Oil – 1 tsp

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Mustard – 3/4 tsp

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Green chilli – 1, chopped

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Asafoetida – A pinch

Method

1. Soak moong dal for an hour. Drain water completely.

2. In a mixing bow, place grated carrot, drained moong dal. Squeeze the lemon in it.

3. Temper with the items under ‘To temper’ table. Add it to the salad, add salt and mix with a fork/ spoon.

Notes

• You can increase or decrease the moong dal in it.
• Same way, you can use finely chopped cucumber in place of grated carrot.
• Lemon and salt can be adjusted as per your taste preference.

This can be kept in the full meals as a salad. Also this is offered as prasadam for Rama Navami.

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