Description:
Karnataka Style Avarekalu Kosambari is a refreshing and healthy salad made with avarekalu beans, sweet corn, and a combination of fresh ingredients. Tossed with grated coconut, green chilies, onions, soaked moong dal, and coriander leaves, it offers a light yet flavorful side dish.
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients
- 1 cup Avarekalu / Lilva Beans (pressure-cooked)
- 1 Carrot (grated)
- 1 cup Sweet Corn
- 1/4 cup Yellow Moong Dal (soaked in water for 30 minutes)
- 1 Green Chilli (chopped)
- 1/2 Lemon (juice)
- 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
Preparation Time: 30 minutes
Cook Time: 5 minutes
Instructions
- Begin by soaking the moong dal in water for at least 30 minutes. Set it aside.
- Pressure cook the avarekalu beans with 1/2 cup water and salt for 1 whistle. Allow the pressure to release naturally, then drain the water.
- In a mixing bowl, combine grated carrot, boiled avarekalu beans, sweet corn, freshly grated coconut, chopped coriander leaves, salt, and lemon juice. Mix well.
- For tempering, heat oil in a small pan over medium flame. Add mustard seeds and let them crackle. Once the mustard seeds pop, add asafoetida and curry leaves, frying them until crispy.
- Pour the tempered oil mixture over the kosambari and mix everything together.
- Serve your Karnataka Style Avarekalu Kosambari as a delightful side dish, ideally paired with Chitranna, Cabbage Onion Vada, and Paal Payasam to complete your meal.
Enjoy this vibrant, healthy, and tasty salad that reflects the flavors of Karnataka!
