Onion Gojju/Onion Relish

Today, I bring to you “Onion Gojju”/Onion Relish, a spicy, tangy instant dish from the Konkani community of Mangalore (from the southern part of India), using only onions, chillies and tamarind (totally vegan) It goes perfect with our traditional rice broth called “peja”( rice cooked and served in its own broth).

onion-gojju-chutney

Onion gojju is a tangy and spicy traditional Mangalorean (from south India) condiment like uncooked relish made with just onions and some tamarind and red chillies!!! It is a great accompaniment for chapattis, dosas (rice –lentil crepes), idlis ( steamed rice-lentil cakes) but we often relish it with just “peja”. .

Whenever we need to eat something simple for dinner and I neither have the energy to make something elaborate nor feel like eating anything heavy, we make peja with piyava (onion in Konkani) gojju/relish!! It is a great comfort food for us. Normally boiled red rice is used to make peja, but sometimes, white rice too will do.

It is so simple to make; ready in 10 minutes; and once you have tasted this, your family will demand you make this more often!!  To make it more flavorful and spicy, I have added green chillies and some finely chopped coriander leaves/cilantro.  Traditionally, we use roasted dried red chillies and crush them; but I took the short cut route and used crushed red chili flakes!!

Do try this simple onion gojju and let me know how it turned out!!

Other simple yet tasty chutneys you can try are: coconut chutney with onion, coriander leaves gojju, peanut chutney etc.

Onion Gojju/Chutney
Serves 2
Onion gojju or piyava gojju is a traditional condiment like chutney made with onions, chillies and tamarind. No elaborate process is involved, just chopping and mixing!! it goes great with rice,chapatis, bread etc.; we relish it with "peja"(rice cooked and served in it's own broth).
Write a review
Print
56 calories
8 g
0 g
2 g
1 g
2 g
93 g
92 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
93g
Servings
2
Amount Per Serving
Calories 56
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 92mg
4%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 1g
Vitamin A
8%
Vitamin C
37%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large onion, finely chopped
  2. 1 small marble sized tamarind, soaked in warm water/1/2 teaspoon tamarind paste
  3. 2 small green chilies/jalapenos, finely chopped
  4. ½ teaspoon red chili flakes/2 roasted dry red chilies
  5. 2 tablespoons finely chopped coriander leaves/cilantro
  6. Salt to taste
  7. 1 teaspoon coconut oil
Instructions
  1. Extract as much water as you can from the soaked tamarind and discard the pulp.
  2. Mix the chopped onions and salt in a bowl and mix well, crushing slightly.
  3. Leave for a minute or two.
  4. Add the tamarind juice (if you are adding tamarind paste, add a little water along with it)
  5. Stir in the green chilies, red chili flakes, coconut oil and coriander leaves and mix well.
  6. Taste the gojju/chutney and adjust the salt and if needed add more tamarind juice according to your preference.
  7. Serve with rice, “peja”, chapattis (Indian flatbread), idlis, dosas etc.
Notes
  1. Red onions are the preferred type of onions for this tangy gojju.
  2. You can use any other oil of your preference. Coconul oil gives it an exotic healthy flavor.
  3. Sometimes, I add finely chopped green onions in addition to red onions; it gives a good color and additional flavor to the gojju/chutney!!
beta
calories
56
fat
2g
protein
1g
carbs
8g
more
Curry and Vanilla http://www.curryandvanilla.com/

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

One-Pot Tomato Pulao (In a Pressure Pan)

pulao-with-raita2

One-pot tomato pulao is a very quick and easy dish using only a layering technique, ready in under 20 minutes!! What more can you ask for; paired with a raita (plain yogurt with spices and vegetables) and some potato chips, this is perfect for a lazy dinner night, great when guests drop by suddenly, even for a picnic or in kids’ lunch box!!!

Tomato rice is my husband’s favorite rice dish using ready cooked rice; I used to make this regularly for his office lunch box. My aunt makes awesome tomato rice (I need to get her recipe soon!!); this one came out so good and tasty; now I have a quick rice to prepare in a hurry!!!

tomato-pulao-with-raita2

There are various ways to make tomato rice, either using tomato juice or pulp with spices/sautéing the tomatoes with spices and mixing cooked rice, or like a pulao – cooking the rice with the tomato and spices!! My method needs no frying, no sautéing and no blending!!! Just layer the ingredients and use a pressure pan to make this scrumptious pulao in a jiffy; ready in less than 20 minutes!!

I have used Pav Bhaji masala powder; you can use any masala powder you like – sambhar powder, curry powder, garam masala powder, biryani masala powder etc.!! To give a crunch and texture, I found some sprouted mung beans in my refrigerator (leftover after making sprouted kosambari and moong ghashi) and decided to add these too and up the protein content in my pulao!!  You can add any vegetable or even paneer or tofu.

tomato-quick-pulao2

Quick tomato pulao is a must-make dish and do let me know how it turned out!! For other quick rice dishes, try quick vegetable fried rice, brinjal rice , jhatpat vegetable pulao, tawa pulao etc.

Step-by-step method:

Wash the rice in plenty of water, drain and keep aside.

Chop all the vegetables and keep the ingredients ready.

ingredients

Mix the tomatoes, Pav bhaji masala powder (or any other powder you prefer as mentioned), chilli powder, turmeric powder and coriander leaves.  Keep it aside.

Heat a pressure pan over low heat and add the oil/ghee and spread this on the bottom of the pan. (Avoid the ghee and use only oil to make it totally vegan).

Start layering the ingredients.

Sprinkle the cloves and cinnamon.

Spread the onions and ginger-garlic paste over this.

Spoon the tomato mixture over the onions evenly.

tomato-mixture

Add the sprouts next.

with-sprouts

Lastly, layer the washed and drained rice, sprinkle salt to taste and pour hot water evenly over the whole mixture.

with-water

At this stage, you may choose to stir the whole mixture gently once or leave it as such.

Close the pressure pan and increase the heat to high.

Once the pressure builds up and after one whistle, reduce the heat and cook on low for about 5 minutes. Alternatively, on high, let it cook for 2 whistles for al dente rice or 3 whistles for a softer rice texture.

Let the pressure release on its own, remove the lid of the pressure pan and gently fluff up the rice with a fork.

cooked-pulao

Serve this fast and easy tomato pulao with any raita (boondi raita, tomato and onion raita, or just plain yogurt) and  some potato chips for a tasty quick meal.

One-Pot Tomato Pulao
Serves 2
One-pot tomato pulao is a quick tomato rice using a layering technique and pressure pan. No frying of spices, no sauteing, no blending!!! Great for a quick lunch, in kids's lunch box or for a party too!!!
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
343 calories
49 g
33 g
15 g
7 g
8 g
382 g
108 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
382g
Servings
2
Amount Per Serving
Calories 343
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg
11%
Sodium 108mg
5%
Total Carbohydrates 49g
16%
Dietary Fiber 6g
23%
Sugars 7g
Protein 7g
Vitamin A
38%
Vitamin C
67%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup basmati rice or any other rice
  2. 1 cup hot water
  3. 1 small onion, sliced or chopped
  4. 2 green chillies/jalapeno, chopped
  5. 1 teaspoon ginger-garlic paste (or grated)
  6. 2 medium tomatoes, chopped
  7. 2 cloves
  8. 1 small piece cinnamon
  9. ¼ teaspoon turmeric powder
  10. ½ teaspoon red chilli powder
  11. 1 teaspoon Pav Bhaji masala powder/garam masala powed/biryani masala powder/sambhar powder
  12. ½ cup mung bean sprouts
  13. ¼ cup chopped coriander leaves
  14. Salt to taste
  15. 2 tablespoons oil/ghee/clarified butter or combination of both
Instructions
  1. Wash the rice in plenty of water, drain and keep aside.
  2. Chop all the vegetables and keep the ingredients ready.
  3. Mix the tomatoes, Pav bhaji masala powder (or any other powder you prefer as mentioned), chilli powder, turmeric powder and coriander leaves. Keep it aside.
  4. Heat a pressure pan over low heat and add the oil/ghee and spread this on the bottom of the pan.
  5. Start layering the ingredients.
  6. Sprinkle the cloves and cinnamon.
  7. Spread the onions and ginger-garlic paste over this.
  8. Spoon the tomato mixture over the onions evenly.
  9. Add the sprouts next.
  10. Lastly, layer the washed and drained rice, sprinkle salt to taste and pour hot water evenly over the whole mixture.
  11. At this stage, you may choose to stir the whole mixture gently once or leave it as such.
  12. Close the pressure pan and increase the heat to high.
  13. Once the pressure builds up and after one whistle, reduce the heat and cook on low for about 5 minutes. Alternatively, on high, let it cook for 2 whistles for al dente rice or 2 whistles for a softer rice texture.
  14. Let the pressure release on its own, remove the lid of the pressure pan and gently fluff up the rice with a fork.
  15. Serve this fast and easy tomato pulao with any raita (boondi raita, tomato and onion raita, or just plain yogurt) and some potato chips for a tasty quick meal.
Notes
  1. For a royal touch to the pulao, use ghee and garnish with cashew/almonds and raisins, roasted in ghee.
  2. If you do not have sprouts, use any vegetable you prefer.
  3. This pulao can be made with any type of rice; the amount of water should be adjusted accordingly.
  4. Addition of more aromatic Indian spices like cardamom, bay leaves, cumin etc. will give it a different unique flavor, so feel free to play around with spices.
beta
calories
343
fat
15g
protein
7g
carbs
49g
more
Curry and Vanilla http://www.curryandvanilla.com/

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Ice Cream Muffin (made with ice cream)

Ice cream muffin is a ridiculously easy muffin to make with just 2 ingredients!! Yes, just two; ice cream and self rising flour. What is great about these are that you can use your favorite ice cream and play around with adding nuts, chocolate chips, raisins etc.

ice-cream-rajbhog-muffins

Now you need to have self-rising flour at home (which I am sure most of you do not)! Now, do not panic.  You can still make these quick muffins if you have flour and baking powder (which I am sure, if you are into baking, will have in your pantry).

When I came across ice cream bread on various blogs, I was astounded!! What, bread made with ice cream? Well, with ice cream in it, I was sure they would taste good. This recipe was waiting to be experimented with in my kitchen for a long time; just did not get around to it earlier.

ice-cream-muffin

Last week, my favorite ice cream brand was offering a buy one get one free deal and me being an ice cream fan, decided to get some to indulge my sweet tooth.  But unfortunately, they were offering both of the same flavor and I decided to go with Rajbhog flavor (sunflower yellow colored ice cream full of cashew and almonds and tinged with honey and saffron!!).

Now with two cartons of ice cream (which are eggless or egg free, yayyyy!!), I decided to try out the infamous ice cream bread recipe.  The original recipe uses 2 cups of ice cream, but as there are not many takers for sweets in our house, I decided to try out making muffins with just 1 cup of ice cream.  Accordingly, I reduced the amount of self-rising flour. You can double my recipe and make 10 muffins.

baked-ice-cream-muffins

My rajbhog ice cream muffins came out yumm!!  Well, don’t expect them to be soft and fluffy like a cake, it is meant to be like a muffin or a quick sweet bread.  The last time I had made them, they were a bit less sweet for my liking, so I have added a couple of teaspoons of sugar to the melted ice cream and then made these amazing, fun and easy muffins.

So the next time your kids come home hungry from school or you need to make something sweet ASAP, go for this version of mine.  If you are making with 2 cups of ice cream, you can make them in a loaf pan (bake for 40 to 45 minutes till done) and you have ice cream bread!!

Try them yourself and let me know how it came out.

For more eggless bakes like these, try middle eastern basbousa, eggless saffron-lace cookies, eggless date and cashew cake etc.

Step-by-step method:

Preheat oven to 375 degrees Fahrenheit or 190 degrees Centigrade.

Line a muffin tin with paper cupcake liners or spray or grease bottoms only of the muffin cups.

If you do not have self-rising flour, you can make your own.

In a ¾ cup measuring cup, add 1 teaspoon baking powder, pinch of salt and add flour up to the top. (or for 2 cups of ice cream, place 2-1/4 teaspoons baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.).

Sift this mixture or mix with a whisk thoroughly.

Melt the ice cream till completely melted. Add about 2 to 3 teaspoons of sugar (optional). Mix well till sugar dissolves.

melted-ice-cream

Mix the ice cream and self-rising flour in a bowl and gently stir with a spoon. If you feel the batter is thick, add 2 to 3 teaspoons of milk.

mixed-ice-cream-and-flour

Do not over mix or the muffin/cake will become hard.

Spoon this batter into prepared muffin pan, filling each two-thirds full. Sprinkle with chopped or slivered almonds.

muffin-before-baking

Bake in the preheated oven for about 15 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

img_4486

Remove from pan and place on cooling rack to cool.

Serve warm or at room temperature (goes perfect with more ice cream!!)

Ice Cream Muffin
Yields 5
Ice cream muffin is a very easy, fun cake like muffin made with your favorite ice cream and self-rising flour (flour and baking powder)!!! Enjoy it fresh from the oven or top it with more ice cream and you have a great dessert!!!
Write a review
Print
122 calories
20 g
12 g
3 g
3 g
2 g
45 g
259 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
45g
Yields
5
Amount Per Serving
Calories 122
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 12mg
4%
Sodium 259mg
11%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
3%
Sugars 6g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup melted Rajbhog ice cream
  2. ¾ cup self-rising flour (in a ¾ cup measuring cup, add 1 teaspoon baking powder, pinch of salt and add maida or all purpose flour up to the top)
  3. Chopped or slivered almonds
Instructions
  1. Preheat oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
  2. Line a muffin tin with paper cupcake liners or spray or grease bottoms only of the muffin cups.
  3. If you do not have self-rising flour, you can make your own.
  4. In a ¾ cup measuring cup, add 1 teaspoon baking powder, pinch of salt and add flour up to the top.
  5. Sift this mixture or mix with a whisk thoroughly.
  6. Melt the ice cream till completely melted. Add about 2 to 3 teaspoons of sugar. Mix well till sugar dissolves.
  7. Mix the ice cream and self-rising flour in a bowl and gently stir with a spoon. If you feel the batter is thick, add 2 to 3 teaspoons of milk.
  8. Do not over mix or the muffin/cake will become hard.
  9. Spoon this batter into prepared muffin pan, filling each two-thirds full. Sprinkle with chopped or slivered almonds.
  10. Bake in the preheated oven for about 15 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  11. Remove from pan and place on cooling rack to cool.
  12. Serve warm or at room temperature (goes perfect with more ice cream!!); great as an evening snack with your tea or coffee!!
Notes
  1. Use only full-fat ice cream as this recipe does not come out well with low fat ice cream.
  2. Have fun with different flavors of ice cream and experiment with your add ons like nuts, chocolate chips, dried fruits etc.
beta
calories
122
fat
3g
protein
3g
carbs
20g
more
Curry and Vanilla http://www.curryandvanilla.com/

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Veggie Quesadilla – Easy Mexican Recipe

veggie-cheese-quesadillas1

Veggie Quesadilla is an easy and quick way to make your kids eat their vegetables!! They make great appetizers or a quick and healthy meal anytime!! Paired with a Mexican salsa (homemade), it is an exotic Mexican meal in the making!!!

Quesadillas are flour, wheat or corn tortillas filled with oozing cheese and crunchy vegetables in every bite!!! You can make them with just cheese too.  Eat them as finger foods or dip or smother with salsa and make a meal of it!!

vegetable-quesadillas1

Mexican food is always in demand in our house.  When the children were around, burritos and chimichangas were almost always a weekly affair!! Quesadillas are a simpler way of enjoying Mexican food with simple ingredients and filling of your choice.  I have even come across butter chicken quesadilla, tandoori tikka quesadilla etc. online which are lovely Indo-Mexican fusion recipes.

Assembling this tasty but simple dish is very easy. Once you have the tortilla/chapattis and filling ready (you can even use leftovers from your refrigerator), you can make them anytime, in a jiffy.  I have even made them ahead of time and reheated them again on a skillet on low flame to toast them and allow the cheese to melt!!

cheese-quesadilla12

Next time you have guests over or feel like having a quick meal, vegetable quesadillas with homemade Mexican salsa is the perfect solution!! It is great as an exotic cheesy dish to feed your hungry kids or as a fun party appetizer too!! 

 

Easy Veggie Quesadilla
Serves 3
Veggie Quesadillas are Mexican tortillas filled with your favorite vegetables, oozing with melting cheese in every bite!!! They are great as a finger food or appetizer and perfect as a healthy quick meal.
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
873 calories
71 g
104 g
56 g
25 g
24 g
455 g
563 g
9 g
0 g
28 g
Nutrition Facts
Serving Size
455g
Servings
3
Amount Per Serving
Calories 873
Calories from Fat 488
% Daily Value *
Total Fat 56g
86%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 104mg
35%
Sodium 563mg
23%
Total Carbohydrates 71g
24%
Dietary Fiber 11g
43%
Sugars 9g
Protein 25g
Vitamin A
133%
Vitamin C
152%
Calcium
54%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 multigrain/whole wheat chapattis or flour/wheat tortillas
  2. Butter/oil for roasting the quesadillas
For the vegetable filling
  1. 1 medium red onion, sliced
  2. 1 capsicum/bell pepper, chopped
  3. 1 carrot, grated
  4. 1 cup shredded cabbage
  5. 2 green chillies/jalapenos, chopped
  6. 2 to 3 cloves of garlic, grated or finely chopped
  7. 1 teaspoon cumin powder
  8. ½ teaspoon of dried oregano or mixed herbs
  9. Crushed red pepper flakes (optional)
  10. Salt to taste
  11. 2 tablespoons oil
  12. 1 cup shredded cheddar cheese
  13. 1/2 cup shredded mozzarella cheese
To serve
  1. Chopped green onions and coriander leaves for garnishing
  2. Fresh guacamole
  3. Homemade salsa
  4. Sour cream or thick yogurt
To make the filling
  1. Heat oil in a pan.
  2. Add the onion, garlic and green chillies and sauté for a few minutes till the onions are soft.
  3. Add the dry spices (oregano, red chilli flakes, cumin etc.) and fry for a few seconds.
  4. Stir in the vegetables and salt to taste and stir fry on high for a few minutes till the vegetables are slightly cooked but still have the crunch.
  5. Remove from heat and keep aside.
To make the quesadillas
  1. Heat a tava or skillet on low heat. Add some butter or oil on the skillet.
  2. Place a chapatti or tortilla. When slightly roasted, flip it over.
  3. Sprinkle some cheese all over the tortilla (combination of both cheeses).
  4. Top with vegetable filling and more cheese. Spread evenly over the whole tortilla.
  5. Top with another tortilla and press gently.
  6. Once the bottom is slightly roasted, flip the whole quesadilla over gently (take care not to spill the filling) to roast the other side with additional butter or oil.
  7. Fry both sides till the cheese has completely melted (press gently) and the quesadilla is crisp and light golden.
  8. Cut into triangles or wedges with a knife or pizza cutter and serve hot with your favorite toppings!!
Notes
  1. Any vegetable of your choice can be used. I have sometimes used zucchini, bell pepper, spinach, mushrooms etc.
  2. Use a cheese that melts easily.
  3. You can make quesadilla using only one tortilla/chapatti too. Just fill one half of the tortilla with vegetables and cheese, flip the other half of the tortilla over the filling and then roast or toast this half-moon shaped quesadilla on both sides.
  4. People who eat non-vegetarian can add cooked meat or chicken and even cooked eggs along with the cheese.
  5. Veggie Quesadillas are Mexican tortillas filled with your favorite vegetables, oozing with melting cheese in every bite!!! They are great as a finger food or appetizer and perfect as a healthy quick meal.
beta
calories
873
fat
56g
protein
25g
carbs
71g
more
Curry and Vanilla http://www.curryandvanilla.com/
Step-by-step method:

To make the filling:

Heat oil in a pan.

Add the onion, garlic and green chillies and sauté for a few minutes till the onions are soft.

onions-and-chillies

Add the dry spices (oregano, red chilli flakes, cumin etc.) and fry for a few seconds.

with-spices

Stir in the vegetables and salt to taste and stir fry on high for a few minutes till the vegetables are slightly cooked but still have the crunch.

veggie-filling

Remove from heat and keep aside.

To make the quesadillas:
Heat a tava or skillet on low heat. Add some butter or oil on the skillet.

Place a chapatti or tortilla. When slightly roasted, flip it over.

Sprinkle some cheese all over the tortilla (combination of both cheeses).

Top with vegetable filling and more cheese. Spread evenly over the whole tortilla.

toppings

Top with another tortilla and press gently.

top-of-quesadilla

Once the bottom is slightly roasted, flip the whole quesadilla over gently (take care not to spill the filling) to roast the other side with additional butter or oil.

Fry both sides till the cheese has completely melted (press gently) and the quesadilla is crisp and light golden.

Cut into triangles or wedges with a knife or pizza cutter and serve hot with salsa and your favorite toppings!!

quesadilla

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Sprouted Green Gram Salad/Moong Bean Kosambari

Sprouted green gram salad /sprouted moong bean kosambari is a popular fresh mixed vegetable salad served at most weddings and festive occasions in Karnataka (southern part of India). It is called Kosambari in Kannada ( a language spoken in Karnataka) and you will find this highly nutritious low calorie salad as a staple in every meal served there.

moong-sprouts-kosambari1

Going through my posts on my blog, I realized that salads are something I have totally ignored. We try to have some type of salad with our meal everyday and being a very simple dish, it never occurred to me that I should share this easy recipe with you all!! Now, is it not silly of me?

I had just made mooga ghushi (a curry using sprouted green gram in a coconut based gravy) and had some sprouts leftover in my refrigerator.  Those lovely green sprouts inspired me to make this easy salad today!!

sprouts

Fall is just around the corner and although it is cloudy and mildly sunny outside, it still feels like summer.  Sometimes, there is a cool breeze (especially during the nights) and having a salad gives a satisfying accompaniment to our lunch.

Kosambari is a very flexible salad (as most salads).  The main ingredient is a protein, like any type of dal.  Traditionally, split yellow moong dal is added (you need to soak this dal in water for about an hour at the least and drain) along with any fresh vegetable normally used in salads. Some people add chana dal (split chickpea or Bengal gram dal) instead of moong dal.

moong-kosambari1

I have used cucumber, carrots and tomatoes along with sprouts to make this colorful salad with a crunch and texture of coconut!!

Play around with the ingredients to make this your favorite!! Addition of peanuts, raisins, pomegranate or even dates will raise it to an exotic and more nutritious level!! Feel free to omit the sprouts and use peanuts or dal for the protein content.

Karnataka style Kosambari is a great and healthy way to add freshness and crunch to your meal.

Sprouted Green Gram Salad/Sprouted Moong Bean Salad
Sprouted Green gram salad or Kosambari is a highly nutritious, low calorie salad, full of protein packed sprouts and fresh vegetables like carrots, cucumbers, tomatoes etc. It adds a nice crunch and freshness to your meal!!
Write a review
Print
285 calories
33 g
0 g
17 g
5 g
14 g
541 g
461 g
19 g
0 g
2 g
Nutrition Facts
Serving Size
541g
Amount Per Serving
Calories 285
Calories from Fat 141
% Daily Value *
Total Fat 17g
26%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 461mg
19%
Total Carbohydrates 33g
11%
Dietary Fiber 10g
40%
Sugars 19g
Protein 5g
Vitamin A
244%
Vitamin C
111%
Calcium
11%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cucumber, peeled and chopped into small pieces
  2. 1 carrot, peeled and grated
  3. 1 tomato, deseeded and chopped into small pieces
  4. ½ cup sprouted green gram/moong bean
  5. ¼ cup grated coconut (optional, but adds texture and flavor!!)
  6. 2 green chilies/jalapenos, finely chopped
  7. Juice of ½ lemon or lime
  8. Salt to taste
  9. 2 tablespoons chopped coriander leaves
  10. 2 tablespoons finely chopped green onions (optional)
Tempering or seasoning
  1. 2 teaspoons coconut oil
  2. ½ teaspoon mustard seeds
  3. Few curry leaves
Instructions
  1. In a serving bowl, mix the cucumber, carrots, tomato, sprouts, coconut, sprouted green gram, salt to taste and lemon/lime juice.
  2. Stir in the green onions and coriander leaves.
If you need to season or temper
  1. Heat the oil in a small saucepan, and once hot, add the mustard seeds.
  2. Once the seeds start spluttering, add the curry leaves and add this seasoning to the salad.
  3. Mix well and serve immediately or slightly chilled!!
Notes
  1. To sprout the whole moong bean, soak them in water for at least 8 hours. Drain the water and keep the drained moong bean (keep them slightly wet) in a closed bowl for about a day in a warm place. You will see them sprouting. Once they are sprouted, use them in different dishes or in salads. They can be refrigerated for 3 to 4 days in a closed container.
  2. Addition of coconut and tempering or seasoning of the salad is optional, but adds to the flavor and gives it an authentic south Indian touch.
  3. Addition of salt releases the water of the vegetables, so try to add salt just before serving.
  4. Onions can be added to enhance the flavor. Feel free to add your own choice of vegetables.
beta
calories
285
fat
17g
protein
5g
carbs
33g
more
Curry and Vanilla http://www.curryandvanilla.com/

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS