Karnataka Style Avarekalu Kosambari Recipe
Karnataka Style Avarekalu Kosambari Recipe is a fresh and healthy salad made with avarekalu beans, grated coconut and sweet corn and tossed with freshly grated coconut.The salad is fresh and can go really well as a side dish for any main course.
Karnataka Style Avarekalu Kosambari Recipe is a fresh and healthy salad made with avarekalu beans, sweet corn and tossed with freshly grated coconut, green chilies, onions, soaked moong dal and coriander leaves.
The salad is fresh and can go really well as a side dish for any main course. It has zero fat and no cholesterol and helps in managing the weight Since this is the season for avarekalu try to innovate and make different dishes out of it so that you can serve it to your family members.
Serve the Karnataka Style Avarekalu Kosambari Recipe along with chitranna Recipe , Cabbage Onion Vada Recipe and Paal Payasam Recipe to make it a complete meal.
If you are looking for more Avarekalu Recipe here are some :
30 M
5 M
35 M
4 Servings
Ingredients
- 1 cup Avarekalu / Lilva Beans , pressure cooked
- 1 Carrot (Gajjar) , grated
- 1 cup Sweet corn
- 1/4 cup Yellow Moong Dal (Split) , soaked in water for 30 minutes
- 1 Green Chilli , chopped
- 1/2 Lemon
- 1/4 cup Fresh coconut , grated
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- Salt , to taste To Temper
- 1 tablespoon Oil
- 1 pinch Asafoetida (hing)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
How to make Karnataka Style Avarekalu Kosambari Recipe
To begin preparing Karnataka Style Avarekalu Kosambari Recipe, soak the moong dal in water for at least 30 minutes and keep it ready.
Pressure cook the avarekalu beans along with 1/2 a cup water in the cooker, sprinkle with salt and just cook for 1 whistle. Allow the pressure to release naturally and drain the water out.
In a mixing bowl, add carrots, boiled avarekalu, sweet corn, freshly grated coconut, coriander leaves, salt and lemon juice into the same bowl and mix it well.
The next step is tempering. For tempering, heat the oil in a tadka pan on medium flame and add mustard seeds.Once it crackles, add asafoetida and curry leaves and let it crisp up.
Add it to the kosambari and mix everything well and serve.
Serve the Karnataka Style Avarekalu Kosambari Recipe along with chitranna Recipe , Cabbage Onion Vada Recipe and Paal Payasam Recipe to make it a complete meal.
