I'm starting my flood of entries to Asha with a simple carrot salad. Koshimbir, kosumalli, call it what you will. This dish is ready in minutes and is nutritious and tasty all at once.
2 large Carrots, grated
1/4 cup Moong Dal, washed
2 tbsp scraped Coconut
1 tsp Green Chilli-Ginger paste
Salt to Taste
Coriander leaves for garnish
For the tempering:
1 tsp Oil or Ghee
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
Place the washed moong dal in a large bowl. Add the chilli-ginger paste, carrots, salt, and scraped coconut and mix well.
In a small kadhai, heat the oil or ghee, add the mustard seeds and asafoetida, and when the mustard splutters, add the curry leaves. Add this to the carrot mixture.
Garnish with coriander leaves and leave aside for 5-10 minutes. Enjoy it as a side dish with rice and dal.
This goes to Asha with loads of love as my first entry to RCI Karnataka, an event started by Laksmi that celebrates the regional cuisine of India. My earlier posts celebrating Konkani Saraswat cuisine have been:
The sole Karnataka (non Konkani) dish that I have posted earlier is
I am sure there'll be a lot of participation in this event. I'm off to Madras tomorrow for a lot of reasons. It's Rakshabandhan (no, it's not exactly a festival for us - Bhau Beej after Diwali is) tomorrow. My dear friend and ex-neighbour is getting married on the 30th. And my parents celebrate their 44th wedding anniversary on the 1st of September. So I'm going to have a lovely time with my folks.