1. In a big bowl mix sprouted methi, chopped cucumber, chopped raw mango ( tothapuri), grated carrot and pomegranate. Mix well.
  2. Time to prepare the tempering. Heat oil in a small pan. Once it turns hot, add the mustard seeds and urad dal. When it splutters, add asafoetida, green chilly and curry leaves and saute for a few secs. Turn off the heat.
  3. Pour the tempering unto the salad. Add grated coconut ( optional ) , salt and coriander leaves. Add salt only when you are about to serve. Else it will leave water .
  4. Yummy and healthy sprouts methi kosambari is ready to serve.
Recipe Notes
  • If you want can add sprouted moong too /onion/tomato etc. You can plus or minus any quantities or get creative and add your own ingredient.No such rules or specific ingredients, No such rules or specific ingredients, No such rules or specific ingredients.
  • Remember to add salt only just before serving. Else it will ooze out a lot of water.
  • Typically kosambari is mild in taste. So don’t add too many green chillies. If you want you can skip green chilli and just add broken red chilli while tempering.

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