For the second day under Karnataka recipes under the regional dishes in BM#66 is a simple salad kosambari.
Kosambari is a lentil based salad usually served in festival menu in Karnataka.It can also be eaten as such for a healthy snack.Here I used cucumber along with lentils(moong dhal),carrots or combination of carrot and cucumber can also be made for a colorful kosambari.
Kosambari /Cucumber Kosambari
Basic Information Preparation time 10 minutes
Soaking time 30 minutes
Cooking time 2 minutes
Cooking time 2 minutes
Serves 2-3
Ingredients
Ingredient | Quantity |
|---|---|
Cucumber(chopped) | 1.5- 2cups |
Moong dhal/paasiparuppu | 1/4 cup |
Green chilly/pachamilagai | 1-2 (finely chopped) |
Coconut(grated) | 2 tbs |
Lemon juice | 1 tsp |
Salt | 1/2 tsp |
Oil | 1 tsp |
Coriander leaves(chopped) | as needed |
For the tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1 tsp |
Red chilly/varamilagai | 1(broken) |
Asfoetida/perungayam | a pinch |
Curry leaves | few leaves |
- Wash and soak the moong dhal in water for 30 minutes.Meanwhile chop the cucumber into small pieces.Slice the green chillies and keep it aside.
- Drain the water completely from the dhal after soaking and take in a bowl.Add the chopped cucumber,green chilly,grated coconut and chopped coriander leaves.Mix it well.
- In a small pan heat the oil and do the tempering with the given ingredients and add it to the cucumber mixture.Mix it well.
- Mix in salt and lemon juice while serving.
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