KOSAMBARI RECIPE / CUCUMBER KOSAMBARI / SOUTHEKAYI KOSAMBARI
South Indian style Cucumber and moong dal salad ..
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Wash and soak moong dal for 1/2 an hour. Drain the soaked moong dal using a colander and keep aside .
  2. Finely chop cucumber . If you want you can peel and deseed cucumber .. i usually retain it .
  3. Take a large mixing bowl . Add chopped cucumber , soaked drained moong dal , grated fresh coconut , chopped coriander and lemon juice .
  4. Time to prepare tempering . Heat oil in a small pan. Once it turns hot, add the mustard seeds and urad dal .When it splutters ,add asafoetida , green chilly and curry leaves and saute for a few secs. Turn off the heat.
  5. Pour this tempering on the kosamabari and mix everything well . Add salt only when you are about to serve. Else it will leave water .
  6. Yummy and healthy cucumber kosambari is ready to serve .
Recipe Notes
  • As i said earlier .. if you want you can de seed cucumber and then use.
  • You can +/- moong dal quantity as per your preference .
  • Remember to add salt only just before serving . Else it will ooze out lot of water .
  • Typically kosambari is mild in taste . So don’t add too many green chilliesv . If you want you can skip green chilli and just add broken red chilli while tempering .
  • Similarly you can make carrot kosambari , radish kosambari , beetroot kosambari etc

You may also like: