Festive food preparations will be in full swing during the festivals lined up for the next few days and months. Here is a traditional Kosambari/salad using an assortment of vegetables. Vegetable Kosambari is colourful and healthy and tastes equally good.
Time required: 20 minutes
Ingredients:
1 Cup Cabbage, minced
1 Cup Carrot, peeled and minced
1/2 Cup Yellow Pepper, minced
1/2 Cup Red Pepper, minced
1 Cup Cucumber, peeled and minced
1/4 Cup Raw Mango, minced
1/2 Cup Lettuce, shredded
Few sprigs of Coriander, minced
2 to 3 Green Chilies, slit
Juice of 1 Lemon
1 Cup Grated fresh Coconut
1/2 Cup soaked Kadalebele/Channa Dal/Split Chik Peas
Salt to taste
Seasoning:
2 tsp Oil
1 tsp Mustard Seeds
A pinch of Asafoetida/Hing
Method:
In a mixing box mix all the ingredients and gently toss.
Heat Oil and add Mustard Seeds and when the splutter, add Hing and let it cool. Add to the Kosambari/salad and mix well.
Serve with Rice and Rasam.
