Saturday, May 29, 2010

Kosambari ( Cucumber lentil salad )

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

  • 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
  • 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.

You can use other vegetables like carrot , beans ,cabbage or beetroot to make this salad. The method remains same !

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