### TranslatedIngredients: 1 cup Avarekalu / Lilva Beans - pressure cooked,1 Carrot (Gajjar) - grated,1 cup Sweet corn,1/4 cup Yellow Moong Dal (Split) - soaked in water for 30 minutes,1 Green Chilli - chopped,1/2 Lemon,1/4 cup Fresh coconut - grated,1 tablespoon Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 tablespoon Sunflower Oil,1 pinch Asafoetida (hing),1 teaspoon Mustard seeds,1 sprig Curry leaves ### PrepTimeInMins: 30 ### CookTimeInMins: 5 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Karnataka ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin preparing Karnataka Style Avarekalu Kosambari Recipe, soak the moong dal in water for at least 30 minutes and keep it ready. Pressure cook the avarekalu beans along with 1/2 a cup water in the cooker, sprinkle with salt and just cook for 1 whistle. Allow the pressure to release naturally and drain the water out. In a mixing bowl, add carrots, boiled avarekalu, sweet corn, freshly grated coconut, coriander leaves, salt and lemon juice into the same bowl and mix it well.The next step is tempering. For tempering, heat the oil in a tadka pan on medium flame and add mustard seeds.Once it crackles, add asafoetida and curry leaves and let it crisp up. Add it to the kosambari and mix everything well and serve.Serve the Karnataka Style Avarekalu Kosambari Recipe along with chitranna Recipe , Cabbage Onion Vada Recipe and Paal Payasam Recipe to make it a complete meal.
