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Beetroot & Apple Kosambari
  • Beetroot & Apple Kosambari
  • Beetroot & Apple Kosambari
Beetroot & Apple Kosambari

Beetroot & Apple Kosambari

An autumnal salad uses apples and beetroot for a spectacular colour, and it goes beautifully with any mild creamy curry.

To make this recipe, you'll need:

HALDI BLEND: A pinch of

JEERA BLEND: 2 tsp

MIRCHI BLEND: A pinch of
Description

Kosambari is a South Indian salad seasoned with spices and seeds that have first been fried in oil to make them crispy and infuse their flavour into the dressing. This autumnal variation uses apples and beetroot for a spectacular colour, and it goes beautifully with any mild creamy curry.
More Info

Curry Legend Club Recipe

Effort: Low effort

Serves: 4

Prep: 15 mins

Cook: 5 mins

Origin: India
Shopping List

  • 300g beetroot (raw or cooked) - peeled if necessary, then coarsely grated
  • 3 apples (any type) - cored, peeled and coarsely grated
  • 1 lemon
  • 10g bunch of coriander (optional) - roughly chopped
  • 20g desiccated coconut
Blends Needed

HALDI BLEND: A pinch of

JEERA BLEND: 2 tsp

MIRCHI BLEND: A pinch of
Goes Great With

Mango fish curry (p99) and chitranna (p156) from Curry Legend Chef's Specials
Also Works a Treat With

Carrots or celeriac instead of beetroot

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