Kosambari is a south indian salad made from lentils and seasoned with mustard seeds and curry leaves. Cucumber is also added to kosambari, especially during summers, to have a cooling effect on the body. ‘Southekayi’ means ‘cucumber’ in kannada language. This Salad is sometimes eaten as a snack, but usually it is a part of full course meal in Udupi cuisine. During summers, unripe mango can be grated and added. Kosambari is distributed during festivals and on special occasions. This salad is an easy to make and a quick salad recipe. Do try this salad and enjoy with your loved ones!!
Prep Time : 10 mins
Cook Time : 2 mins
Servings : 4 persons
Karnataka cuisine
INGREDIENTS
Cucumber – 1 cup (chopped finely)
Grated coconut – 1/4 cup
Moong dal – 1/4 cup
Green chillies – 1 (chopped finely)
Chopped coriander leaves – 1 tablespoon
Lemon juice – 1 teaspoon or as per taste
Salt to taste
FOR SEASONING
Oil – 2 teaspoons
Mustard seeds – 1/2 teaspoon
A pinch of asafetida or hing
Urad dal – 1/2 teaspoon
Few curry leaves
HOW TO MAKE OR PREPARE SOUTHEKAYI KOSAMBARI RECIPE
Soak the moong dal in enough water for half an hour. Drain the water and keep it aside
Take a mixing bowl. Add soaked moong dal, chopped cucumber, grated coconut, green chillies, chopped coriander leaves, lemon juice and salt.
Heat oil in a pan. Add mustard seeds and allow it to crackle. Add urad dal and stir till they turn light brown in colour. Add hing and curry leaves and saute for few seconds. Pour this seasoning to the kosambari. Mix everything well.
Serve cucumber moong dal salad along with main course lunch or dinner.
NOTES/TIPS
Add grated carrot for a more nutritious salad.
Add salt at the time of serving, as salt releases water and makes the salad watery.
You can refrigerate the salad and serve as and when required.