Kosumalli is a South Indian salad and is an accompaniment for most meals. This dish is very easy to make, healthy . They can be made as side dishes , instead of poriyal or curry, to go with rice. The crunchiness of the carrot and the tanginess of lemon juice, makes this dish ideal for light lunch or dinner.
Recipe From Cook and See Part 1.
Ingredients
- Carrot – 2 cups (grated),
- Salt – 1 to 1½ teaspoon,
- Juice of 2 lemon,
- Oil – 3 teaspoon,
- Mustard – 1 tsp,
- Green chillies – 4 chopped fine,
- Curry leaves – 1 tablespoon,
- Asafoetida- a pinch.
Method
- Add salt to the grated carrot and keep aside for 5 minutes.
- Squeeze out the excess water from the carrot. Add lemon juice, mix well.
- Heat oil, add mustard, green chillies, asafoetida and curry leaves.
- Season the kosumalli. Serve along with hot rice.
- Alternately, grind green chillies with salt and asafoetida and add to the kosumalli to get a delicious side dish.
- Similar, kosumalli can be made from radish too.
- You could add grated beetroot and boiled peas with above kosumalli to make more colourful and healthy.