Gajar onion kosambari recipe - Carrot onion koshimbir

Gajar onion kosambari recipe - Here is an easy and healthy kaosambari recipe of Karnantaka for you all. Just put together all the ingredients and delicious kosambari gets ready within few minutes. This kosambari is made with grated carrots and finely chopped onions along with paste prepared with fresh coconut, yogurt, green chillies and coriander leaves. 

This is a delicious dish which gets flavor from cilantro. This is known as koshimbir in marathi and it goes great with pulao, spicy rice and biryani. Kosambari or raita being made in yogurt helps in digestion and the raw vegetables provide vitamins and minerals to our body. So eating kosambari is beneficial to health. Try out this healthy kosambari to treat your family.

Gajar Onion Kosambari Recipe

Prep time : 10 mins 

Cook time : 5 mins

Total time : 15 mins

Recipe type : Side Dish

Cuisine : Karnataka

Yield : Serves 2

Author : Vidya Chandrahas

Ingredients 

• 1/2 cup grated coconut
• 1/4 cup chopped coriander leaves
• 2 green chillies
• 2 carrots
• 1 mediun sized onion
• 1/4 cup thick curd / yogurt
• Salt as required

For the tempering

• 1/4  tsp mustard seeds.
• 4 - 5  curry leaves
• 2 tsp oil

Method 

1. Wash, peel and grate the carrots, chop the onions roughly. 
2. Grate the coconut, chop coriander leaves and green chillies.
3. Put coconut, coriander leaves, green chillies and curd  in a mixer.Grind them to a coarse paste. Do not use water.
4. Mix  together the onions, carrots, coconut paste and salt in  a bowl.  Mix well till all the ingredients combine well.  
5. Heat oil in a small pan, add mustard seeds. Allow it to splutter. 
6. Add the curry leaves. Fry for a few seconds. Pour the seasoning over the salad. Mix well and serve.

Gajar onion kosambari - step by step pictures

1.  Wash, peel and grate the carrots, chop the onions roughly. Set aside.

2.  Grate the coconut, chop coriander leaves and green chillies.

3.  Put coconut, coriander leaves, green chillies and curd  in a mixer.

4.  Grind them to a coarse paste without using any water.

5.  Mix  together the onions, carrots, coconut paste and salt in  a bowl.  Mix well till all the ingredients combine well.  

6.  Heat oil in a small pan, add mustard seeds, allow them to splutter. Add curry leaves, fry for a few seconds. 

7.  Pour the tempering over the gajar onion kosambari.  Mix well and serve with pulao, spicy rice or biryani.