Moong Daal Kosumbari...

Kosumbari/raw dal salad is of the side dish during festival, feast or any other normal day lunch.
There are varieties of Kosumbaris prepared now a days. Here is one of the traditional and healthy Moong dal kosumbari which is very healthy and Yummy.

I have used Moong dal, carrots green chilly, curry leaves and coriander leaves. Also added ingh/asafoetida, grated ginger and coconut
Let us see the recipe now :

Things Needed :

Moong Daal : Half cup
Carrots : 2 ( Medium sized).
Ginger: Small Piece
Salt : To taste
Ingh: a pinch
Coriander Leaves : 3 to 4 tea spoons
For seasoning :
Mustard Seeds :1/2 spoon
Oil: 1 Tea spoon
Curry Leaves: 5 to 6 leaves
Coconut : 2 Tablespoons ( fresh and grated).
Green Chillies : 2 to 3

Method :

1. Soak Moong Daal for 1 hour.
2. Grate coconut, cut coriander leaves.
3. Cut or grate ginger and carrot and  keep it aside.
4. Now drain water from soaked Moong Daal and put in a  big bowl.
5.Add cut green chilly, grated coconut , grated ginger and and carrots and cut coriander leaves.
6. Mix it well.
7. Keep a pan on the fire and put oil and heat for a second. Add mustard seeds and let it spurt.
8. Add curry leaves and ingh to it.
9. Add this mustard seasoning to Moong dal mixture. Mix it well and add cut coriander leaves.
10. Add little lemon juice(1/2 Teaspoon ). Mix it and then serve.

Note : 

You can use  cut cucumber instead of carrots. Adding cut capsicum ( cut into very small pieces) will give different and good taste.
Time : 1 Hour for soaking Moong dal + 15 minutes.
Serves for 4 to 5.

WaterMelon Rind sweet Curry

Sweet curry is some special dish of Udupi/South Canara/ Dakshina Kannada. We do love to have this curry and it taste yummy. Normally Sweet curry is prepared using ridge gourd/Heere kai and snake gourd/Padavalakai . I have just tried Watermelon Rind for this authentic dish and it came our just fantastic. Watermelon Rind suits well for Sweet Curry.

I Have used watermelon rind(the white part), jaggery and coconut with very little spice. This curry goes well with plain rice, chapatis, poori, dosa and any type of roti.
Watermelon sweet curry has no onion or no garlic. 

Things Needed:

To Cook :
Watermelon Rind : 2 Cups.
To Grind 
Coconut: 1/2 cup. ( Fresh grated)
RawRice : 1 Tea spoon
To Add : 
Jaggery : 2 Table spoons.
Salt :To taste ( according to your taste).
Ground coconut mixture
Mustard seasoning.
Turmeric powder : a pinch.
For Seasoning :
Ghee : 1 Table spoon.
Mustard Seeds: 1/2 Tea spoon
Urd Daal: 1/2 Tea spoon.
Curry Leaves: 6 to 8
Red chillies : 2 to 3

Method : 

1. Wash and remove the outer layer of green part from the rind.
2. Cut the rind into thin pieces. Soak a teaspoon of raw rice in little water. Keep it aside.

3. Put them in the container pressure cook with very little water for 5 to 6 minutes. Let it cool.

4. Grate coconut and grind it with a spoon of raw rice/rice powder with very little water.

5. Now keep a big bowl and put cooked watermelon rind pieces. Add jaggery and salt.
6. Add Turmeric powder. Add ground coconut mixture. Mix it well and let it boil for 3 to 4 minutes.

7. Shift the curry to a serving dish.

8. Keep a small pan on the fire. Add ghee mustard seeds, urid dal. Let the mustard splutter.
9. Add red chilly and curry leaves and fry for 10 seconds. Put this mixture to the ready curry.
10. Serve with the main dish you have prepared. (Plain rice, chapati, poori, dosa, idli etc).

Note : 

The vegetable should be cooked well and it should be soft. Use of raw rice helps to bind the curry well once it is done. Adding jaggery is optional. More/Less. Using ghee to seasoning adds to teh taste. Must stir in between while the curry is boiling. Cook the vegetable until soft.  Stir nicely while its boiling.
Time : 30 Minutes.  
Serves : 2 to 3.