Carrot Bell Pepper Kosumalli / Carrot Bell Pepper Salad

Mother nature is so amazing to us that there are many times when I have to be on top of the product and come up with recipes to use them. This Carrot Bell Pepper Kosumalli is one such creation to use up the fresh bell peppers from the garden. Carrot Bell Pepper Salad is very simple and takes less than 15 minutes to make.

Having a vegetable garden in the backyard opens up the imagination for every individual and I am no exception. I and my husband have a great passion for growing our own produce.

Mother nature is so amazing to us that there are many times when I have to be on top of the product and come up with recipes to use them. This Carrot Bell Pepper Kosumalli / Salad is one such creation to use up the fresh bell peppers from the garden.

Carrot Kosumalli or salad is well-heard of in South Indian cooking. Having a pretty good yield of Bell pepper in my garden made me add a couple of them to this simple salad. In India, the bell peppers are on the spicier side and I am not sure if I would have been this excited about the recipe.

But, the bell peppers here in the US are much sweeter and they work great in a salad. My boys love the crunchy salad with a bowl of Rasam rice.

This is the second post I posted on the website and I wanted to update it with some fresh pictures and content and re-post it to bring some love to the recipe. Also, revisiting old posts brings back lots of good memories.

It's been 3 years since we moved from New York and when I got to see the garden pictures from our old garden, it felt so good.

We are yet to plant a decent vegetable garden in our new place yet and hoping we will do something this spring. Until then, these pictures remain my inspiration and also the stepping stones for any future projects we do.

This recipe is a very simple one and definitely a lifesaver when both the adults in the family are sick. We had 2 sick kids for the past 2 weeks and this week I got the flu.

Since yesterday, my husband, the last standing one in the house started showing symptoms as well. It has been quite a while since both of us fell sick at the same time. I am so drained out of energy and I don't remember feeling this lousy ever.

Last night, to soothe our achy body and throat, I made a quick Milagu Jeera Rasam and made this Carrot Bell Pepper Kosumalli / Salad for dinner. The tangy kosumalli along with the spicy rasam felt really good.

Difficulty level - Easy
Preparation time - 10 minutes
Cooking time - 5 minutes

Ingredients to make Carrot Bell Pepper Kosumalli / Salad -

• Carrots - 3Nos (Grated)
• Bell pepper - 2 small (Finely chopped)
• Green Chillies - 2 (optional)
• lemon juice - from half a lemon
• Mustard seeds - ½ tsp
• Cumin seeds - ½ tsp
• Asafoetida - a pinch
• Salt to taste
• Oil - ½ tsp

Procedure to make Carrot Bell Pepper Kosumalli / Salad -

• Wash and peel the carrots and grate them using a grater.
  
• Wash the bell peppers and cut them into tiny cubes.
  
• Mix both the vegetables and add salt to taste.
  
• In a small fry pan add the oil and once heated add the mustard seeds and cumin seeds and let it splutter.
  
• Add the cut green chilies and asafoetida. Add this to the vegetable.
  
• Then add the lemon juice and toss well.

Other Salad Ideas

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Recipe

Carrot Bell Pepper Kosumalli / Salad

Carrot Kosumalli or salad is well heard of in the South Indian cooking. Having a pretty good yield of Bell pepper in my garden made me add couple of them in this simple salad.

5 from 3 votes

Print Pin Rate

Course: Carrot Dish, Quick and Easy Recipe, Salad, Side Dish

Cuisine: Indian

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 25kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  fry pan
• ▢
  bowl
• ▢
  Wooden spoon

Ingredients

• ▢ 3 Nos Carrots Grated
• ▢ 2 small Bell pepper Finely chopped
• ▢ 2 Green Chilies optional
• ▢ lemon juice from half a lemon
• ▢ ½ teaspoon Mustard seeds
• ▢ ½ teaspoon Cumin seeds
• ▢ a pinch Asafoetida
• ▢ to taste Salt
• ▢ ½ teaspoon Oil

Instructions

• Wash and peel the carrots and grate them using a grater.
• Wash the bell peppers and cut them into tiny cubes.
• Mix both the vegetables and add salt to taste.
• In a small fry pan add the oil and once heated add the mustard seeds and cumin seeds and let it splutter.
• Add the cut green chillies and asafoetida. Add this to the vegetable.
• Then add the lemon juice and toss well.

Nutrition

Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 77mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1287IU | Vitamin C: 50mg | Calcium: 6mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!