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Vegetarian Recipes - Kosambri
A traditional way of preparing salads/raitas in Karnataka. Kosambris are nutritious and very easy to prepare and serve to be an excellent accompaniment with Bhaths, pulaos, chapatis, etc.
Ingredients:
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Mung Dal(Hesaru Bele) 1cup
Chillies Chopped 3-4
Lemon Juice 2 tsp
Coriander Chopped 2 tbsp
Coconut Grated 2 tbsp
Oil 1 tbsp
Mustard Seeds 1tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Salt & Sugar to taste
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Procedure:
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Soak Mung dal in water for about an hour. Drain the water.
Add the finely chopped chillies, coriander, grated coconut, lemon juice, salt and sugar.
Prepare the vaggarni (or tadka or baghar or phodni) with oil, mustard seeds, turmeric, asafoetida and curry leaves and add to the mung dal mixture.
Serve as an accompaniment to Chapatis, puris and rice varietes.
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Ingredients:
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Cucumber (Grated or very finely chopped) 1 cup
Peanut powder 2 tsp
Yoghurt 1 cup
Chillies Chopped 3-4
Lemon Juice 2 tsp
Coriander Chopped 2 tbsp
Coconut Grated 2 tbsp
Oil 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Salt & Sugar to taste
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Procedure:
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Beat the yoghurt in a bowl.
Add sugar, peanut powder,lemon juice and salt. Stir.
Now add grated cucumber & coconut, chopped chillies & coriander.
Prepare the vaggarni (or tadka or baghar or phodni) with oil, mustard seeds, cumin seeds, turmeric, asafoetida and curry leaves and add to the cucumber mixture.
Serve chilled as an accompaniment to Bisi Bele Bhath or BadaneKai Bhath or chapatis.
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Ingredients:
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Carrots 3
Yoghurt 1 cup
Roasted peanut 1 tbsp (powdered coarsely)
Grated Coconut 1 tbsp
Coriander leaves 1 tbsp
Dry Red chillies 2
Sugar 1 tsp
Salt to taste
Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Curry leaves 3-4
Asafoetida 2 pinches
Turmeric powder 1/4 tsp
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Procedure:
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Wash the carrots and trim the ends. Grate them finely.
Heat oil in a pan. Add the mustard seeds, asafoetida, red chillies, turmeric and curry leaves and prepare the tadka (vaggarni or phodni or baghaar).
Mix all the ingredients and add the tadka to this.
Chill for some time and serve with pulao or chapaatis.
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Ingredients:
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BadaneKai(Eggplant) 2 medium sized
Onion 1 medium
Green Chillies 3-4
Yoghurt ? cup
Coriander Chopped 1 tbsp
Grated Coconut 1 tbsp
Oil 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Salt & Sugar to taste
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Procedure:
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Smear the eggplants with a little oil and place each of them directly on the gas flame.
Keep rotating the eggplants alternatively so that the surfaces are evenly darkened.
When you see cracks developing on the eggplant , it’s almost cooked. Hold for a couple of minutes more and set aside to cool.
Heat oil and prepare the baghar (or tadka or vaggarni or phodni) with oil, mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add chopped onoins and chillies and cook till soft. Allow to cool.
Beat the yoghurt in a bowl. Add the sugar and salt.
When the eggplant’s are cooled peel them so that they get rid of the charred skin. Hold beloe tap water to remove any adhered black skin.
Mash the eggplants and add the cooked onions and beaten curds and stir well.
Garnish with chopped coriander and grated coconut.
Tastes good with chapati and Huggi.
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Ingredients:
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AluGadde(Potato) 1 big
Onion 1 medium
Green Chillies 3-4
Yoghurt 1 cup
Coriander Chopped 1 tbsp
Grated Coconut 1 tbsp
Oil 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Salt & Sugar to taste
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Procedure:
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Boil the potato, when cooled, remove the skin and mash it in a bowl.
Heat oil and prepare the baghar (or tadka or vaggarni or phodni ) with oil, mustard seeds, cumin seeds, asafoetida , red chillies and curry leaves.
Add chopped onions and chillies and cook till soft. Allow to cool.
Beat the yoghurt in a bowl. Add the sugar and salt.
Add the mashed potatoes, cooked onions, grated coconut and chopped coriander. Stir well.
Serve with Bisi Bele Bhath or chapatis.
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