Deep velvety bold burgundy
Salads always trendy
Tumbled, tangled and tassled
Appealing when unravelled
Refreshing and pleasantly sweet
With just a touch of tang and heat
Place it in your own bank of experience
Enjoy this symphony with a guiltless conscience
Prep time : 10 mins; Cooking time : 5 mins; Serves : 4
- 3 medium sized beetroots
- salt to taste
Ingredients for tempering :
- 1 tsp mustard seeds
- 1 tsp udad dal | black gram lentils (optional)
- 3 – 4 green chilies
- a pinch of asafoetida
- a few curry leaves
- 1 tsp sesame oil | any cooking oil of choice
Ingredients for garnishing (optional) :
- 1 tbsp of grated coconut
- 1 tbsp of finely chopped coriander leaves
- Juice of half a lemon or a full one
- Peel the skin off the beetroots and grate them. Scrape the coconut for a tbsp of grated coconut. Finely chop the green chilies and coriander leaves. Keep it all ready.
- Squeeze the lemon juice onto the grated beetroots and add salt. Mix well.
- Heat oil in a frying pan. Toss in the mustard seeds, once they splutter, add udad dal, green chilies, asafoetida, curry leaves and fry them well. Temper onto the grated beetroots.
- Garnish with grated coconut and finely chopped coriander leaves.
- Serve with steamed rice or any breads. Traditionally it is served as a side dish on a South Indian meals platter.
- This kosumalli salad can be made with grated carrots or finely chopped cucumbers.
- Split moong dal or green gram lentils soaked for half an hour, can be added to this salad.
- One may skip the tempering, to keep it a wholly raw food dish (though you maybe missing out on a lot of sizzling and pop)