- Carrot (Medium size) – 2
- Green Gram Dhal – 1/2 small cup
- Green Raw Mango gratings- 1 tablespoon
- Green chillies – 2
- Coriander leaves – few
- Coconut gratings – 2 tablespoon
- Lemon juice – 1 teaspoon
- Oil – 1/2 teaspoon
- Mustard – 1/2 teaspoon
- Asafotida – a pinch
- Curry leaves – few
- Salt – 1/2 teaspoon or as per taste
“Kosumalli”, also called as “Kosumbari” is prepared with mixing raw vegetables like carrot, cucumber, plantain stem pieces and soaked green gram dhal. It is prepared with single vegetable or with combination of two or three vegetables. Normally carrot kosumalli is served in almost all the South Indian Weddings.
- Soak green gram dhal in water for about one hour.
- Wash and remove the skin from carrot. Grate it.
- Chop coriander leaves.
- Slit the green chillies lengthwise and remove the seeds. (This will reduce the hotness of the chillies and you can eat the chillies also).
- Put carrot gratings, green chillies, chopped coriander leaves and mango gratings in a bowl. Add salt and mix well.
- In a small kadai, put the oil and when it is hot add mustard. When it pops up add asafotida powder and currey leaves. Put this seasoning on the carrot mixture.
- Drain the water from dhal and add the soaked dhal to the carrot mixture.
- Add lemon juice, coconut gratings and mix everything gently.
- Tips: Instead of grating the carrot, you can also cut it into thin strips. This way the carrot will be more crisp when you eat.