The summer heat insist me to step out of my kitchen. I look out for salad recipes. I like to make and fill my tummy with salads and soups. Koshambari is one such salad which I make a lot.It is a perfect mix of veggie, pulses and a simple tempering. Kosambari is a traditional udupi recipe . This salad is a must in the udupi talli. Most part of south india simple moong dal koshambari is served as prasad on Sri Ramanavami along with Panakam and buttermilk . Whereas in a Telugu household we soak the moong dal and mixing with sugar as prasad on Navami.
Carrot koshambari carries a sweet tinge whereas cucumber koshambari has a refreshing flavor . It is a perfect blend of flavors. We add chopped veggie, grated coconut, green chilies and tempering. The addition of coconut adds a sweet flavor . When using a ripe cucumber remove the seeds and chop into cubes. Try to use a fresh and tender cucumber as it gives a juicy flavor . Cucumber is the best coolant for summer apart from water melon . Cucumber cools down body and soul . Note down the ingredients and jump into your aprons.
Have you tried my other salad recipes: cucumber tomato salad, cabbage yogurt salad, quinoa salad, carrot kosambari, garbanzo salad, cabbage salad, sprouts salad, corn and spinach salad, watermelon salad, kale avocado salad.
Cucumber 1 no.
Moong dal 1/4 cup
Grated coconut 3 tbsp
Green chilly 1
Cilantro/coriander leaves 1 tbsp
Salt as needed
Lemon juice 1 tsp
Oil 1 tsp
Mustard seeds 1/2 tsp
Curry leaves 2 (chopped)
1)Peel the cucumber peel. Chop them into pieces.
2)Soak the moong dal for 1 hour. Shred the coconut. And set aside.
Chop the green chili, cilantro and cucumber. Squeeze the lemon juice .
3) In a pan, heat oil.
Then add the mustard seeds, once they splutter then add asafoetida and curry leaves.
4) Combine cucumber pieces, moong dal, grated coconut, green chilly, salt, lemon juice and cilantro.
5) Add the tempering to the chopped salad.
Enjoy the salad.