Beetroot Kosambari
A light, refreshing beetroot kosambari with moong dal, coconut, and lemon. Perfect as a single-serve high-fibre, no-cook main or side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at madhavishilpi.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Mixing bowl
- Spoon
- Stove
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)
- 1 tbsp oil
- ½ tsp mustard seeds
- 6-7 curry leaves
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