Karnataka Style Avarekalu Kosambari

Name: Karnataka Style Avarekalu Kosambari
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 cup Avarekalu (1 cup Avarekalu / Lilva Beans pressure cooked); 1 piece Carrot (1 Carrot (Gajjar) grated); 1 cup Corn (1 cup Sweet corn); ¼ cup Yellow Moong Dal (1/4 cup Yellow Moong Dal (Split) soaked in water for 30 minutes); 1 piece Green Chili (1 Green Chilli chopped); ½ piece Lemon (1/2 Lemon); ¼ cup Coconut (1/4 cup Fresh coconut grated); 1 tbsp Cilantro (1 tablespoon Coriander (Dhania) Leaves finely chopped); 0 pieces Table Salt (Salt to taste); 1 tbsp Vegetable Oil (1 tablespoon Oil); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves)

A fresh, protein-rich Karnataka salad made with pressure-cooked hyacinth beans, raw vegetables, grated coconut, and a mustard seed tempering.

35 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Steps

1To begin preparing Karnataka Style Avarekalu Kosambari Recipe, soak the moong dal in water for at least 30 minutes and keep it ready.
2Pressure 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.
3In 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.
4The 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.
5Add it to the kosambari and mix everything well and serve.
6Serve the Karnataka Style Avarekalu Kosambari Recipe along with chitranna Recipe , Cabbage Onion Vada Recipe and Paal Payasam Recipe to make it a complete meal.