Spiralized Beetroot Kosambari

Something light, something filling and something healthy is what I desired for lunch today. Spiralized Beetroot Kosambari , just as I like with Beetroot, with a hint of lemon juice, soaked pulses and desired seasoning made up for it.

We have just returned from our month long annual vacation from India. It has been super hectic, fun packed, fun-tastic and lots of catching up with friends and family. Trust me after many years, this was one vacation where we did not have a packed schedule of tasks to tick onto our notes..

For the first time, I decided not to visit a dentist or a doctor cum whatsoever may happen. It's alright if I can't make it to a Salon for a Facial/ Manicure or a Pedicure !! It was all about prop shopping, gate crashing, food, family, and friends!! What more can I ask for 🙂 ? We let things happen at its own stride and now that's what I call a perfect holiday!

Still unpacking and catching up with the daily chores. Something light is what I wanted for lunch today and Spiralized Beetroot Kosambari just made up for it.

A few ingredients when put together make a deadly delectable combination ! It is Kosambari as a salad for me. For people who are not familiar with kosambari, let me tell you - It's a very simple Indian salad comprising of soaked moong dal, shredded vegetable of your choice, hint of lemon + chilli and seasoned with Mustard seeds. Isn't simple yet flavor packed ??

Whilst I was in India, I received an email to review OXO Tabletop Spiralizer and it was an Instant Yes then and there! For people who follow my blog regularly know how much I love my OXO gadgets. The Spiralizer got delivered the very next day I reached London.

I am thankful for this wonder gadget that performs simple functions in style. Tiny handheld spiralizers never fancied me so far. So I must admit this is my first ever spiralizer:) OXO spiralizer has a Stronghold suction cup secures the Spiralizer to your counter to prevent wobbling while you work. It has three interchangeable blades – Spaghetti Cut, Fettuccine Cut, and Ribbon Cut – so no matter your preference, you can quickly transform fruits and veggies into uniform spirals for noodles, curly fries, salads, garnishes and more! Once done, the blade box stores on board for compact storage. Heyy and did I mention - they are dishwasher safe too 🙂

Make sure to buy large and straight vegetables with a minimum 1.5-inch diameter. Don't bother to try your hands with tiny vegetables, things don't work. I have given it a try with regular carrots ! Remember to trim both the edges and then insert the blade of your choice to Spiralize.

I could just go on telling you how much we enjoyed enjoying the Spiralized treats - Be it Onion Pakoras or a Low Carb Noodles or even the Spiralized Beetroot Kosambari. But it's just not fair enough if I don't give my wonderful readers a chance to win their very own Spiralizer. Do enter the giveaway which is right at the bottom of the post.

Spiralized Beetroot Kosambari

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 17 minutes minutes

Servings: 2

Calories: 98kcal

Author: Sandhya Hariharan

Beetroot Kosambari is a delicious and healthy South Indian tempered salad from Karnataka. It can be enjoyed on its own as a light meal or as part of a larger spread.

Ingredients

• ▢ 1 medium Beetroot peeled and washed
• ▢ ¼ Cucumber
• ▢ 4 teaspoon Moong Dal soaked
• ▢ ½ Lemon Juice
• ▢ 2 teaspoon coriander leaves finely chopped
• ▢ Salt to taste

Seasoning / Tempering

• ▢ 1 teaspoon Coconut Oil
• ▢ ½ teaspoon Mustard Seeds
• ▢ Pinch Asafoetida
• ▢ 2 Dried Red Chilli broken

Instructions

• Prepare the Moong Dal ( Split Bengal Gram) by soaking in double the quantity of hot water for at least 1 hour. Drain and set it aside.
• Spiralize the Beetroot & Cucumber with the Spaghetti Blade.
• Arrange the Spiralised Beetroot on a large platter. Scatter the soaked moong dal, chilli flakes and coriander leaves. Add lemon juice and mix well.
• Prepare to season by heating coconut oil in a small saucepan. Add mustard seeds, asafoetida and dried red chillies. Once the mustard seeds splutter, add them over the salad and mix.
• Season with salt just before serving Spiralized Beetroot Kosambari.

Notes

I have added ¼ portion of Spiralized cucumber to this salad cup before serving. If you like, you may increase it to the same portion as the beetroot.
For a spicier version, omit chilli flakes and add chopped green chillies to the beetroot.

Grated Coconut also adds a lovely flavour to the kosambari

Nutrition

Calories: 98kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 1235mg | Potassium: 343mg | Fiber: 4g | Sugar: 7g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

Course: Appetizer, Salad, Side Dish

Cuisine: Indian

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