Pasi Paripu(Split green gram) – 1 cup
Grated coconut – 1 cup
Grated carrot – 4 tspns
Green chilli – 1 no(optional)
Coriander leaves - 2 tspns
Chopped cucumber - optional
Cooking oil – 1 tspn
Mustard – ½ tspn
Asafotida – 1 pinch
Soak Pasi parpu(Split green gram/Moong dal) for 4-5 hours.
In a bowl, add carrot, coconut and mix well.
Add finely chopped green chilli.
Season it with oil mustard and asafetida.
Add salt and mix.
Garnish with chopped coriander leaves.
Kosambari is ready to serve.
PS - If quantity is more, portion of it can be kept in refridgerator without adding salt.
Thursday, March 12, 2009