Eating raw veggies are considered to be very good for health. "Kosambaris" or wet salads are one in which raw vegetable are used. I initially hated eating radish in curries due to the smell, but this is some-what obviated in kosambari form. My Aayi prepares this by grating radish , while my mother in-law uses small pieces of radish.  Either way will work fine. It will take around 30 min for preparation.Can serve for 4.

Ingredients:

Radish-4

Onion-3

Shredded coconut-1/2 cup

Coriander leaves-4

Salt- As per taste

Curd-1/2 cup

Green chili-2

Method:

Cut or grate radish, coriander, green chillies and onion

If you don't like the smell of radish, rub the radish with salt then wash it .

Take the grated veggie mixture in a container, then add curd and salt as per taste.

Mullangi Kosambari is ready to serve.

Navil kosu is  very good for health .In my child hood, I did not have much liking for it. Now that I have become health conscious,  I  have started consuming it.Here is the recipe in which navil kosa tastes good.
Ingredients:
Kohlrabi/Navil kosu: 6-7
Oil-3-4 tsp(ground nut or coconut)
Mustard seeds - 2tsp
Cumin seeds-1 tsp
Red chilli powder - 3tsp (Depend on how much spicy you like)
Water -1/2 cup
Method:
Kohlrabi pealed and cut into pieces.

Take a heavy bottomed pan,put a seasoning of mustered and cumin in oil .

Add red chill powder,kohlrabi,and water .

Close the lid.
Cook it for 15-20 min on mediun flame till all water dries up and  check whether kohlarbi is well sauteed.

Kohlarbi side-dish is ready to serve.

Ingredients:
Kohlrabi - 4
Red chili - 8
Coriander seed - 2tsp
Tamarind extract -1tsp or small tamarind piece of ~3cm
Turmeric powder-1tsp
Coconut Shredded -1 cup(250 grm)
Water-11/4  cup
Salt-As per taste
Onion-2
Oil-coconut
Method:
Cut kohlrabi in to small pieces and cook it by using 3/4 cup water using pressure cooker. Ensure that the cooker whistle/pressure regulator is in place. The kohlrabi is  cooked when three whistles are heard.

Cut Onion in to small pieces.

Prepare Masala: Saute the red chili and coriander seeds .
To that add shredded coconut,tamarind extract and turmeric powder and grind it  by using half-cup  water in mixer or stone grinder.

Take a heavy bottomed pan . Fry onion to light brown .
Add pressure-cooked kohlrabi along with the water left in pressure cooker and masala .
Heat on medium flame,  for around 15 mins, so that water in masala dries up. Please don't add extra water.

Kohlrabi sukke is ready.

Ingredients:

Spring onion-15 to 20
Coconut Shredded -1 cup
Red chili - 5-6
Tamarind-small piece of 5 cm or 1tsp tamarind extract
Coriander seeds-4tsp
Oil-2 tsp (Which you use for cooking)
Jaggery-4 tsp
Rice flour-1/4 cup
Rava/ suji-1/2 cup
Water-4 tsp
Salt as per taste
Method:
Cut spring onion into small pieces.
Masala- Heat oil in a pan, and in that, fry red chili and coriander seeds for about 2 min.
Grind shredded coconut along with red chili , coriander seeds and tamarind along with a hint of water or no water.(Hint : First grind red chili and coriander, then add shredded coconut so that grinding will be easier).

In a container take spring onion, jaggery, rice flour, masala and mix it thoroughly . Add salt as per taste.

Heat flat pan(tava) to medium hot, take a small quantity of the mixture , roll it in rava and  place it on flat pan and put a 1tsp of oil on it  as shown below. When one side is fried, turn it on other side and fry it.

Spring onion wada is ready to serve.

Ingredients:

Colocasia leaves:10

 White Rice-1/2 cup

Toor dal-1/4 cup

Gram dal-1tsp

Methi seeds-1/4 tps

Urad dal-4 tsp

Tamarind -1 tsp

Coconut shredded-3/4 cup

Coriander seeds-3tsp

Jaggery-4 tsp

Red chill-8

Salt –As per taste

Oil-Coconut oil-4tsp
Asafoetida-Small Crystal 

Method:

Soak toor dal and rice in water for around 20 min.
Drain out water.

Sauté urad dal, methi, gram dal ,coriander seeds,red chill and Asafoetida. Next, add the sautéed mixture and drained toor dal and rice and grind them using small quantity (~1/4th cup) of water added in. To the grinned mixture, add jaggery and salt and mix it well. The masala paste is ready now.
Remove the veins of  colocasia leaves and crush the remainant veins on the leaf with pestle (This will make it easy to role the leaves)

Apply the masala on leaves.

Place the leaves side by side and apply the masala.

Fold it once on all the side

Then role it.

Cut it into pieces and place it in a pressure cooker  vessel without pressure regulator (siti).It will take around 15 min.

If masala remains you can fill that into capsicum  and green chill.

Switch off the flame and allow it to cool for about 10 min (If you remove early it will be soft)

Cut it into equal pieces using knife. This can be served by putting edible oil on it.

Or you can roast on a flat pan it by applying suji /fine wheat rava on it.

It will take around 50 min for preparation.