Kosambari is a very popular salad preparation from south India, specially in Karnataka. This dish is mainly used as a salad in Udupi cuisine.

Ingredients:
For tempering :-
few curry leaves
1/2 tsp mustard seeds
1 tsp oil
pinch of hing

Ingredients:
- 1/2 cup yellow moong dal , soaked in water for an hour
- 1 green chili
- few coriander leaves, chopped
- 1/2 tsp lemon juice
- 1 large cucumber, peeled and cut into small pieces
- 2 tbsp grated coconut
- salt to taste
For tempering :-
few curry leaves
1/2 tsp mustard seeds
1 tsp oil
pinch of hing
Method:
Serving Suggestions:
Goes well with roti or rice. It is used as a salad.
Tip:
You can use other vegetables like carrot , beans ,cabbage or beetroot to make this salad. The method remains same !
- Mix cucumber pieces, soaked dal , salt, coriander leaves, grated coconut, cut green chilies and lemon juice in a bowl.
- give it a good mix and set aside.
- Heat oil in a small pan, add mustard seeds, hing and curry leaves
- When the seeds crackle , pour the tempering on the mixture.
- ready to serve
Serving Suggestions:
Goes well with roti or rice. It is used as a salad.
Tip:
You can use other vegetables like carrot , beans ,cabbage or beetroot to make this salad. The method remains same !
looks very healthy. ridhdhi
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