Kosambri Crostini

Kosambri is a recipe that I have shared before and like so much that I even made a video for it with Alana and Paul. It is a South Indian carrot salad with cucumber, tomato, soaked mung beans, fresh grated coconut and topped with fried spices, lemon juice and cilantro.

At the event, I served the salad on top of crostinis, which you can make by slicing up a baguette, brushing each piece with olive oil and baking them in an oven at 350F for about 6-7 minutes.

Since Slideluck is all about celebrating local art and foods, I wanted to incorporate as many veggies and herbs as I could find from the farmer’s market. What’s cool about kosambri is that there is no set way to make it and you can add as many different kinds of vegetables as you like. I ended up adding radish, spring onions and peashoots in addition to carrots, tomato, cucumber and cilantro that I found at the markets. I had never used peashoots before and this is what they look like. I still have some leftover and I just grab a bunch and chew on some from time to time:) They are crunchy and really earthy tasting.