Monday, May 15, 2017

CUCUMBER KOSAMBARI

                                                      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.




INGREDIENTS:
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

FOR TEMPERING:
Oil                                           1 tsp
Mustard seeds                         1/2 tsp
Asafoetida                               pinch
Curry leaves                            2 (chopped)

PROCEDURE:
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.
Mix well. 
5) Add the tempering to the chopped salad.


Enjoy the salad.