Beetroot Kosambari... | How to make Beetroot Kosambari...

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ByZeenath Amaanullah
Created on 19th Apr 2017
  • Beetroot Kosambari..., How to make Beetroot Kosambari...
Beetroot Zeenath Amaanullah
  • Beetroot Kosambari... | How to make Beetroot Kosambari... (4 likes)

  • 1 review
    Rate It!
  • By Zeenath Amaanullah
    Created on 19th Apr 2017

About Beetroot Kosambari...

This is a very famous raw salad recipe from the state of Karnataka. It is a light yet filling salad that can be eaten on it's own too with a glass of neer mor or South Indian buttermilk. The crunch from the cucumber, the lovely taste of coconut, the tangy flavor of lemon perfectly balances the earthy lentils that are added.

Beetroot Kosambari..., a deliciously amazing recipe to treat your family members. This recipe of Beetroot Kosambari... by Zeenath Amaanullah will definitely help you in its preparation. Surprisingly the preparations for Beetroot Kosambari... can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Beetroot Kosambari... is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Beetroot Kosambari... is just too tempting. Cooking Beetroot home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Beetroot Kosambari... is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofBeetroot Kosambari... from Better Butter.

  • Prep Time10mins
  • Cook Time0mins
  • Serves4People
Beetroot Kosambari...

Ingredients to make Beetroot Kosambari...

  • Beetroot grated finely 1 1/2 cups
  • Cucumber grated 1 cup
  • Fresh coconut grated 1/2 cup
  • Soaked moong dal 1/4 cup
  • Onion finely chopped 1/2 cup
  • Grated ginger 1 tbsp
  • Lemon juice 1 tbsp
  • Green chillies finely chopped 1 tbsp
  • Salt 1 tsp
  • Coriander finely chopped 2 tbsp
  • Black mustard seeds 1 tsp
  • Oil 1 tsp
  • Curry leaves few

How to make Beetroot Kosambari...

  1. Use the thinner side of the manual grater for the beetroot.
  2. If it is not available with you, use the food processor for grating.
  3. Take a bowl and start adding all the ingredients to it.
  4. The moong dal should be soaked for atleast 2 hours.
  5. Gently mix all of that and garnish with grated coconut and raw soaked moong dal.
  6. Tempering also can be done as per one's wish.
  7. Simply temper the salad by adding the ingredients mentioned under tempering to it.
  8. I did not add any tempering .
  9. Serve it immediately or keep refrigerated.
  10. It keeps good for a day. It is better to make it fresh and consume it.
My Tip: This is the best way to eat raw beets. Hence avoid tempering. I assure you it tastes just out of this world.

Reviews for Beetroot Kosambari... (1)

sana Tungekar4 months ago

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