{"id":1223,"date":"2008-05-21T11:10:11","date_gmt":"2008-05-21T18:10:11","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/05\/21\/mango-mung-kosambari\/"},"modified":"2008-05-23T08:05:06","modified_gmt":"2008-05-23T15:05:06","slug":"mango-mung-kosambari","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/05\/21\/mango-mung-kosambari\/","title":{"rendered":"Mango Mung Kosambari"},"content":{"rendered":"

\"\"
\nSprouted Mung Beans and Romaine Lettuce<\/a><\/small><\/center><\/p>\n

Kosambari with mung bean sprouts and ripe mango. All I can say is “Yum”! I love mung bean sprouts and I love mangoes. And when I can get both fresh, this is the kosambari to prepare. With a cup of rasam or sambhar on the side, this makes an excellent hot weather meal. <\/p>\n

Mung bean sprouts: you can easily sprout your own. Just soak the mung beans overnight. Next morning, line a colander with muslin cloth. Drain the water and cover the beans with the cloth loosely. Keep the cloth moist, and within a day or two, you see the growth. Rinse and add the sprouted beans to recipes. <\/p>\n

Mango Mung Kosambari<\/strong>
\n(for two, for one meal)<\/small><\/p>\n

1 ripe mango – peel, cut to bite sized cubes, about a cup
\nMung Sprouts – one cup, (raw is good. if you prefer, lightly saut\u00c3\u0192\u00c2\u00a9)
\n1 hand length cucumber – peel and cut to bite sized cubes, about a cup
\n6 fresh romaine lettuce leaves<\/a> – wash, and tear or cut to small pieces<\/p>\n

Take them all in a big bowl. Add about half cup of homemade yogurt<\/a>. Also pinch of salt and black pepper. Combine gently. Serve.<\/p>\n

\"\"
\nMango Mung Kosambari ~ for Morning Meal Today<\/small><\/center><\/p>\n

Recipe source: My creation<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Sprouted Mung Beans and Romaine Lettuce Kosambari with mung bean sprouts and ripe mango. All I can say is “Yum”! I love mung bean sprouts and I love mangoes. And when I can get both fresh, this is the kosambari to prepare. With a cup of rasam or sambhar on the side, this makes an […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[153,226,84,9,188],"tags":[],"class_list":["post-1223","post","type-post","status-publish","format-standard","hentry","category-cucumbers","category-lettuce-and-varieties","category-mango","category-mung-beans","category-sprouts"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1223"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1223\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}