Beetroot Kosambari - Madhavi Shilpi
A light, refreshing beetroot kosambari with moong dal, coconut, and lemon. Perfect as a single-serve high-fibre, no-cook main or side.
Ingredients
- 1 medium beetroots (grated or julienned)
- 2-3 tbsp split yellow moong dal (soaked for 1–2 hours)
- ¼ cup freshly grated coconut
- 2 green chillies (finely chopped)
- ¼ cup fresh coriander leaves (chopped)
- ½ onion (finely chopped)
- 1–2 tbsp lemon juice
- Salt (to taste)
- For tempering:
- 1 tbsp oil
- ½ tsp mustard seeds
- 6-7 curry leaves
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