raw salad

cosamberi – Indian spiced raw salad

31st May 2017

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Cosamberi is a delicious light, easily digestible raw salad that nourishes the body. Cosamberi is best eaten as a side dish alongside the main meal. It can also be eaten as a small snack in the morning or evening.  It balances vata, pitta and kapha.

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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

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cosamberi

Serves 4 – as a side dish.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 

Any left-over coconut can be grated, sealed and stored in the freezer. If unable to obtain fresh coconut, replace 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.

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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 

1.  Rinse dal until the water runs clear.  Cover again with water and set aside to soak for 1 hour.  Then, drain the dāl through a fine-mesh sieve and allow it to dry for 15 minutes.

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2. Finely grate the coconut – measuring 1 tightly packed cup.  Wash, peel and grate the carrot – measuring 1 tightly packed cup and pour 1 tsp lemon juice over the carrot to prevent discolouring. Rinse, dry and chop the fresh coriander – measuring ⅓ cup.

3.  Place in a medium-sized bowl along with the soaked dāl, sprinkle with salt – do not mix.

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prepare the voggarane 

4.  In a small pan over medium heat, add oil and 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 the pan for the spices to fry evenly.

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5.  Pour the voggarane into the bowl, and add the remaining lemon juice, mixing well to allow all colours and flavours to blend evenly.

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Goodness shared by Stacey

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