Ingredients

• 3 cups - carrots (loosely packed), finely shredded
• 5 sprigs - cilantro, finely chopped
• 3 tbsp - lemon juice
• 1 - green chilli or to taste, slit thin
• 1 tsp - fresh shredded coconut, for garnishing (optional)
• 1 tsp - mustard seeds
• 1 tsp - channa dal
• 1 tsp - urad dal
• 1 sprig - curry leaves
• A pinch - asafoetida (hing)
• Salt - to taste
• 1 tsp - oil

How to Make Kosambri

• Wash, peel and finely shred carrots.
• In a medium bowl, add carrots, lemon juice, salt and cilantro.
• Mix well.
• Heat oil in a small pan, add mustard seeds and allow them to pop.
• Add asafetida, channa dal and urad dal.
• Once the dals turn golden brown, add green chillies and cook for 30 seconds.
• Add curry leaves and remove from heat.
• Add the above seasoning to the carrots and mix well.
• Garnish with fresh shredded coconut and serve chilled.