VIDEO
Kosambari is a simple moong dal salad popular in Karnataka and is offered as neivedhyam to God during festivals. It is also called kosumalli or hesarubele (moong dal) kosambari and is a part of every festive meal or wedding feast.
Kosambari is quick to make and very versatile in terms of the ingredients used. This is simply a mix of soaked moong dal, cucumber, carrot, fresh coconut, green chili, ginger and coriander leaves. This can be tempered with mustard seeds, red chilies and curry leaves but it tastes equally good without tempering too. I don’t prefer tempering as I like to preserve its raw flavor. This is a festive food yet very simple and healthy.
The crunchy cucumber, sweet flavor of carrot and fresh coconut, little spice from green chili and ginger, and the tangy flavor of lemon balances the soaked moong dal and give a perfect flavor and texture. The fresh coriander leaves give brightness, elevating the salad to something special. This is a super nutritious vegan food that is amazingly delicious. Try it out tell me what you think!😋
Kosambari is quick to make and very versatile in terms of the ingredients used. This is simply a mix of soaked moong dal, cucumber, carrot, fresh coconut, green chili, ginger and coriander leaves. This can be tempered with mustard seeds, red chilies and curry leaves but it tastes equally good without tempering too. I don’t prefer tempering as I like to preserve its raw flavor. This is a festive food yet very simple and healthy.
The crunchy cucumber, sweet flavor of carrot and fresh coconut, little spice from green chili and ginger, and the tangy flavor of lemon balances the soaked moong dal and give a perfect flavor and texture. The fresh coriander leaves give brightness, elevating the salad to something special. This is a super nutritious vegan food that is amazingly delicious. Try it out tell me what you think!😋
STEP BY STEP KOSAMBARI:
INGREDIENTS:
Moong dal - 1 Cup
Cucumber - 1/2 Cup grated
Carrot - 1/2 Cup grated
Ginger - 1 tsp grated
Green Chili - 2 finely chopped
Coriander leaves - 1/4 cup finely chopped
Grated coconut - 1/4 cup
Lemon juice - 1 tbsp
Salt - to taste
HOW TO MAKE:
Wash and soak moong dal for 30 to 45 minutes. Do not soak more than 45 minutes. Drain the water completely and keep aside.
In a large bowl add soaked moong dal (make sure there is no water), chopped cucumber, grated carrot, grated ginger, chopped green chili, chopped coriander leaves, grated coconut, lemon juice and needed salt. Mix well.
Kosambari is ready to serve!
TIPS:
Same method can be followed to make corn kosambari.
Chana dal can be added along with moong dal.
Nuts can be added to make the salad more rich and healthy.
Kosambari can be tempered with oil and mustard, But i wanted to make it without tempering.
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