Cosamberi is a delicious, light, easily digestible raw salad that nourishes the body. It is best eaten as a side dish alongside the main meal in the morning or evening. It balances vata, pitta, and kapha.
Less is More
There are hundreds of varieties of food, but in order to be fit and healthy for Realization, we need to eat only a few of them. Once we establish a basic diet, we may or may not decide to eat other kind of foods. We are best served to work hard only for what is most needed to maintain a balanced mind and body. This is our duty and the essence of aparigraha (the value of having few belongings).
Dr. Shankaranarayana Jois – The Sacred Tradition of Yoga
cosamberi
serves 4 as a side dish
pre-preparation 1 hour 15 minutes
preparation 15 minutes
Our teacher, Ganapathi Aarya, shared the recipe as part of the Jivana Yoga Programme.
ingredients
¼ cup/50g split moong dal
1 heaped cup/80g grated fresh coconut
1 large carrot – approximately 100g
1 Tbsp + 2 tsp/25ml lemon juice – divided
⅓ cup/15g coriander, finely chopped
½ tsp fine rock salt
voggarane
1 Tbsp + 1 tsp/20ml peanut/coconut oil
½ heaped tsp mustard seeds
1 heaped tsp split urad dal
1 dried red Byaadagi chilli, finely chopped
20 fresh curry leaves
pinch asafoetida powder
⅛ heaped tsp turmeric powder
pre-preparation
- Soak well-rinsed dal for 1 hour. Drain and allow to dry for 15 minutes.
preparation
- Finely grate the coconut, measuring one tightly packed cup. Wash, peel, and grate the carrot, measuring one tightly packed cup. Add 1 tsp lemon juice to prevent discolouring.
- Combine dāl, coconut, carrot and coriander in a bowl. Sprinkle with salt – do not mix.
prepare the voggarane
- In a small pan, heat oil and add mustard seeds; when the seeds turn grey and pop, add the urad dāl and chilli—fry until the urad dāl is golden-brown. Add the curry leaves, asafoetida, and turmeric, and continue to fry for a few seconds, swishing to ensure the spices fry evenly.
- Pour the voggarane and the remaining lemon juice into the bowl; mix well to allow all colours and flavours to blend evenly.
tips
- Any leftover coconut can be grated, sealed, and stored in the freezer.
- If you cannot obtain fresh coconut, replace it with ½ cup/35g dried shredded coconut.
- For best results, grate the carrot and coconut small and fine, using the finer side of a box grater.
Goodness shared from Stacey
