Salads
Kosambari Salad
Ingredients
- Split yellow moong dal, soaked 1 hour: 100 g (0.5 cup)
- Carrot, grated: 100 g (1 medium)
- Cucumber, grated: 100 g (1 small)
- Fresh coconut, grated: 30 g (0.25 cup)
- Green chilli, minced: 1 (1)
- Mustard seeds: 3 g (0.5 tsp)
- Curry leaves: 5 g (1 small sprig)
- Lemon juice: 15 ml (1 tbsp)
- Vegetable oil: 10 ml (2 tsp)
Method
- Drain the soaked moong dal well and place in a mixing bowl.
- Add grated carrot, cucumber, coconut and green chilli.
- Heat oil in a small pan, temper mustard seeds and curry leaves until they crackle.
- Pour the tempering over the salad, add lemon juice and salt, and toss gently.
- Serve fresh at room temperature.
Introduction: Kosambari is a Karnataka salad of soaked lentils and grated vegetables, often served during festivals such as Ugadi and in temple prasadam, valued for its lightness and crunch.
Cultural Background: Kosambari is a Karnataka salad of soaked lentils and grated vegetables, often served during festivals such as Ugadi and in temple prasadam, valued for its lightness and crunch.
Tips: Do not soak the moong dal for more than 1-2 hours or it will lose its pleasant crunch.
Variations: Some versions use soaked chana dal instead of moong dal for extra bite.
Storage: Best eaten the same day; refrigerate briefly if needed.
Reheating: Not applicable; served cold or room temperature.
FAQs:
Q: Can kosambari be made without coconut?
A: Yes, though the coconut adds traditional richness and is customary in most regional versions.
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