Sweet Corn Kosambari

Ingredients:
2 cups of Sweet Corn Kernels
1/4 cup grated Carrot
2 - 3 tsp grated Coconut
Salt to taste
2 - 3 Coriander leaves
1 - 2 Green Chilly
2 - 3 Curry leaves
1 tsp Mustard seeds
Pinch of Asafetida powder
1/4 - 1/2 tsp Lemon juice
1 tsp Oil

Recipe:
Remove the kernels from the sweet corn and keep it aside. Grate the carrot, chop the coriander leaves into small pieces as shown in the picture below.

Put sweet corn kernels, grated coconut, grated carrot and chopped coriander leaves in a vessel. Add salt, lemon juice, mash the green chilly and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

Uppu Salli

Ingredients:
1 medium sized Tender Cucumber / Ele Mullusouthe
1 - 2 Green Chillies
Salt to taste
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Pinch of Asafotida powder
1/2 tsp Oil

Recipe:
Chop cucumber into medium sized thin pieces as shown in the picture below. Put chopped cucumber, salt in a vessel and mix well. Mash the green chillies. Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to salli. Mix well before serving. It goes well with rice.

Fruit & Vegetable Kosambari

Ingredients:

1 small Carrot

1/4 cup sprouted Greengram seeds

1/4 cup American Sweet Corn

1/4 medium sized cucumber

1/4 cup Pomegranate seeds / Daalimbe

1/4 cup grated Coconut

Salt to taste

2-3 Coriander leaves

1-2 Green Chilly

2-3 Curry leaves

1/4 tsp Mustard seeds

Pinch of Asafotida powder

1/4-1/2 tsp Lemon juice

1 tsp Oil

Recipe:

Grate the carrot, chop the cucumber into small pieces and keep them aside. Cook the sweet corn(2 whistles in pressure cooker) and keep it aside.

Add chopped coriander leaves, sprouted greengram seeds, grated coconut, grated carrot, chopped cucumber, cooked sweet corn, pomegranate seeds, salt, lemon juice, chopped green chillies and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

Kadlebele Kosambari / Bengalgram Salad

Ingredients:

1/2 cup Bengalgram seeds / Kadle bele

1 small Green Chilly

2-3 Coriander leaves

2-3 tsp grated Coconut

2-3 drops of Lemon Juice

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

Pinch of Asafotida powder

1 tsp Oil

Recipe:

Soak bengalgram seeds in water for about 4-5 hrs. Wash the soaked bengalgram seeds 2-3 times, drain the water and keep it aside.

Add grated coconut, chopped green chilly, chopped coriander leaves and 2-3 drops of lemon juice, salt and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to kosambari. Mix well before serving. It goes well with rice.

Uddinabele Kosambari / Blackgram Salad

Ingredients:

1/2 cup Blackgram seeds / Uddina bele

1 small Green Chilly

2-3 Coriander leaves

2-3 tsp grated Coconut

2-3 drops of Lemon Juice

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

Pinch of Asafotida powder

1 tsp Oil

Recipe:

Soak blackgram seeds in water for about 4-5 hrs. Wash the soaked blackgram seeds 2-3 times drain the water and keep it aside.

Add grated coconut, chopped green chilly, chopped coriander leaves and 2-3 drops of lemon juice, salt and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to kosambari. Mix well before serving. It goes well with rice.

Carrot Kosambari

Ingredients:

1 medium sized Carrot

2-3 tsp grated Coconut

Salt to taste

3-4 tsp sprouted Greengram seeds

2-3 Coriander leaves

1 Green Chilly

2-3 Curry leaves

1/4 tsp Mustard seeds

Pinch of Asafotida powder

4-5 drops of Lemon juice

1 tsp Oil

Recipe:

Grate the carrot and put it in a bowl.

Add chopped coriander leaves, sprouted greengram seeds, grated coconut, salt, lemon juice, chopped green chilly and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

Salli / Cucumber Salad

Ingredients:
1 Tomato
1 small Cucumber
1/4 Onion
1 Green Chilly
2 - 3 strands of Coriander leaves
2 - 3 tsp grated Coconut
Salt to taste
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Pinch of Asafotida powder
1/2 tsp Oil

Recipe:
Chop cucumber, tomato, coriander leaves and onion into small pieces. Cut green chilly into 2 pieces. Add all these chopped ingredients in a vessel. Add salt, grated coconut and mix well. Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to salli. Mix well before serving. It goes well with rice.

Hagalakai Kosambari

Ingredients:

1 Bitter Guard/Hagalakai

4 tsp grated Coconut

1/4 Onion

Pinch of Chilly powder

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Cut bitter guard into two pieces and remove the seeds. Chop bitter guard into small pieces and put it in a vessel containing salted water for about 1 hour. Remove chopped bitter guard from salted water and spread it over the tissue or clean cotton cloth to dry for about 10-15 mins.

Keep oil in a thick bottomed vessel and heat it. Add this chopped bitter guard and fry it untill it turns golden in color.

Add grated coconut, chopped onion, coriander leaves, pinch of salt and pinch of chilly powder in a vessel.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to the same vessel. Mix well and keep it aside.

Add fried bitter guard to this coconut masala, mix well and serve. It goes well with rice & ghee.