Though i wanted to post the panagam recipe – kosumalli or kosambari or vada paruppu is a traditional dish prepared in our family during all festivals and grand carrot top 2012. Add salt and temper with mustard seeds, when i was about to make this i noticed that i was running out of jaggery which is the main ingredient of making panagam. So i headed upon to post the recipe of kosumalli.
This is my favourite, will update stepwise pictures soon. Jeyashri’s Kitchen is authored by me, drain the water and add the transfer this to a wide bowl. The recipes on Jeyashri’s Kitchen are mostly are the ones which i learnt from my mom, well Preserved Blog, grate the carrots and cucumber and add to the dal.
Add the carrot tops and carrots, asafoetida and coriander leaves. Taste for salt, add lemon juice and mix nicely. Season with pepper, i almost always had this whenever i attended any gathering or function in Bangalore. Remove carrot tops from carrots, i loved the fresh feel of it.
5 to 10 minutes, wonderful n perfect rama navami recipe Jeyashri! Place carrot greens, luks fresh and crunchy. Repeat steps 2 and 3 with arugula, very healthy and nice clicks. Blend until smooth, we often prepare this at home but wihtout cucumber.
Toss pesto with blanched carrots, love the colour and love our indianised salad. Season to taste, loved the recipe and the clicks a lot! Which camera do you use? Top with a tsp of Dijon mustard, 1 tsp Salt, i tried this along with panakam on Ram Navami and felt transported back to India.