Kosambari Salad

April 8, 2018

•

Sundari Giri

1,318

Reads

Lunch

Prep Time

2h

0m

Cook Time

0h

15m

Cuisine

South Indian

Yield / Serves

2 Servings

Category

Vegetarian

Kosambari Salad is a very healthy salad that has both lentils as well as vegetables. This cool and summery dish
Kosambari Salad is easy to prepare and the lentils (yellow moong dal or sprouts) used is not cooked. If using the dal, it is better to soak it for 2 hours and then drain.

For the vegetables, I have used cucumber and salad, but other salad vegetables may be also used.

Usually salad comprises of just vegetables and a dressing to flavor it. But the Kosambari Salad that is a speciality of Karnataka is refreshingly different. This is must in Kannadiga festival occasions and weddings.

Now the Kosambari has spread to other regions due to its high nutrient value and all health conscious include this into their everyday meal.

Very ideal for summer as the salad uses fresh, raw vegetables and does not require any cooking or spices and is very light on the tummy too.

Moong dal, 100 gm

Salad cucumber, 1

Carrot, 1

Green chilli, 1

Coriander leaves, 1 tbsp

Lemon juice, to taste

Grated coconut, 1 tbsp

Oil, 1.5 tsp

Mustard seeds, 1/4 tsp

Asafoetida, a pinch

Curry leaves, few

Salt to taste

Wash and soak the moong dal for 2 hours. Drain and keep aside.

Peel carrot and cucumber. De-seed the cucumber (remove the center fleshy part) and cut into small pieces. Grate the carrots.

Take a wide salad bowl, add the soaked and drained dal, then put in the carrot and cucumber. Finely chop the green chillies and add, next put the grated coconut, coriander leaves, salt, lemon juice and give this a gentle mix.

In a tadka pan, heat the oil, when hot add the mustard seeds and asafoetida, when the mustard starts to crackle, add curry leaves to this. Remove from stove and pour this over the prepared Kosambari Salad. Mix this once again.