Beetroot Kosumbari

Beetroot Kosumbari is a side dish, prepared using boiled, grated beetroot and soaked moongdal.
Kosumbari means a side dish normally served during the festival or functions in Karnataka and most of the places in South India. Kosumbari is prepared in many varieties and different vegetables like cucumber, carrot, capsicum, cooked or uncooked but soaked dals like, channa dal, moong dal and now a days with tender corns.

Beetroot is  known to contain large amounts of soluble fibres. Beetroot helps to reduce bad cholesterol and it is also a powerful antioxidant. It has an abundant supply of folic acid. Folic acid is important for pregnant mums and unborn babies. Beetroot is packed with mineral silica.Beetroot stabilises blood sugar. Beetroot contain iron and iron is good anaemia. Beetroots contain high soluble fibrecontent  and it regularises bowel movements.

The moong bean is a native to the Indian Subcontinent. It is used as an ingredient in both savory and sweet dishes. It is loaded with goodies and rich in Vitamin A,B, C, and E and also an many minerals including iron, calcium and potassium. It is a powerful source of vegetarian protein. Moong dal helps to lower the high cholesterol level in the blood system. It reduces bad cholesterol. and regulates the blood pressure.

Here is a simple, easy recipe of Beetroot Kosumbari. This dish is a side dish and we can have them with rice, chapati, roti or pooris. I am sure all age group people will love to have this dish and it is also one of the diet dish.

Things Needed :

Beetroot : 1
Moong Dal : 2 Table spoons
Green chilly : 1
Ginger : 1 Tea spoon
Coriander leaves : 2 Table spoons
Curry leaves : 5 to 6
Ingh /Asafetida : a pinch
Coconut : 1 Table spoon

Method :

1. Wash and cook whole beetroot in a pressure cooker for 6 to 8 minutes. Allow it to cool. Remove the outer skin. ( just like boiling potato and taking off the outerskin).

2. Wash and soak moongdal for an hour.
3. Wash and cut coriander leaves, curry leaves, green chilly.
4. Wash and grate ginger and coconut.
5. Take a big bowl and put grated beetroot, cut green chilly, coriander leaves and currry leaves.

6. Remove moog dal from water and add it to the beetroot mixture.

7. Add salt, ingh and fresh coconut.
8. Mix it welll and shift the beetroot kosumbari to a serving bowl.
9. Serve with rice or chapati as one of the side dish.

10 You can also spread this kosumbari and prepare masala papad.
11. Keep this kosumbari inside the chapati and roll it and you can have kosumbari chapatis.
12. You can put this beetrooot kosumbari on salt biscuits and serve with tea..

Note :

You can not store this in a fridge as it leaves out the water and does taste stale. Prepare a little quantity. No need to add any oil. You can use chat masala if you wish. Adding more chilly taste spicy.
Time 10 Minutes
Serves : 2 to 3

Chole -Carrot + Pav

Chole is prepared, using Channa (ಕಡಲೆಕಾಳು), onions and with spices. Chole Pav is a famous snack in India and all over the world now a days. Normally Chole contains lots of spices and it is normally a spicy food.

Whole Channa is also known as chickpea. There are two varieties of Chick pea, Black Channa and Kabooli Channa. Channa belongs to pulse family. They are an excellent source of Manganese, Fiber, Folate (folic acid) and provide essential nutrients like Iron, Copper and Protein. They are used to make delicious curries, curried Chole, Falafels and Hummus.  

Carrots are naturally sweet, delicious and crunchy vegetables. They are rich in Vitamin A, contain loads of minerals and anti-oxidants.

Here is a recipe of Chole-Carrot + Pav. As I said before it is a good snack and good for dinner too. Using carrots in Chole, adds natural sweet taste. All age group will be love to eat home made Chole Pav and eating these chats at home is a healthy habit. 

Things Needed :

Channa : 2 Cups

Carrots : 1 Cup (grated)

Onions : 2 to 4

Green chilly : 2 

Ginger : 1 Table spoon (grated)

Garam Masala / Chole Masala : 1 Tea spoon

Salt : as required

Oil : 1 Table spoon

Jeera : 1 Tea spoon

Methi seeds : 1/4 Tea spoon

Tomatoes :  2 to 3

Coriander leaves : 3 to 4 Table spoons

Lemon extract : 1 Tea spoon (1/2 rind)

Buns (Pav) :  2 to 3 Packets

Butter : 5 to 6 Table spoons

Method :

1. Wash and soak Kabooli Channa for 6 to 8 hours.

2. Pressure cook Channa for 10 to 12 minutes.

3. Wash and cut onions, coriander leaves and green chilly. Grate ginger and carrots.

4. Keep a big pan on the fire. Heat and put oil.

5. Put jeera, methi seeds and fry. Add 1/2 portion of onions and fry for 2 minutes, Keep the rest.

6. Add cut tomatoes, chilly and grated ginger. 

7. Fry it nicely till it becomes thick.

8. Add turmeric powder and garm masala / channa masala and fry .

9. Now add cooked channa.

10. Add grated carrots and salt. Mix it well.

11. Cook them on medium heat till they are little thick. Stir in between.

12. Add coriander leaves and lemon extract and shift the curry to the serving bowl. Add a tea spoon of butter to the curry.

13. Cut buns in to two. (Half )

14. Keep a tava and heat. Put little butter and put the pav on the butter and fry both the sides for 30 secomds on each side on low flame.

15. Serve Channa with Hot Pav and cut onions on the top of chole.

16. Repeat the same with the rest of the Pav.

17. Chole curry can be eaten as it is. Top up some onions cut just before serving Chole.

18. You can also add coriander leaves, grated carrots, cut raw mango to make it more yemmy.

Note : 

Cook Channa till soft to give a good taste. You can also add spices like cloves and cardamom as it is to get the aroma of spices. Adding chilly gives channa yemmy taste. You can also add more butter if you wish. ( to the curry). You can use either any one of the masala powder.(Pav bhaji masala or garam masala powder). I have used MTR. garam masala powder. Adding more ghee adds to the taste of chole and even pav. ( For the healthy reason use it little and use more onions and even carrots too).

Serves : 4 to 6 

Time : 30 to 40 minutes.

Soaking time extra