Kosambari Salad | Hesarubele Kosambari Recipe
Hesaru bele Kosambari is a typical South Indian salad made with lentils , cucumber and a simple tempering with mustard seeds.
Servings 4 people
Calories 151kcal
Ingredients
Main Ingredients to make Kosambari Salad
- ½ Cup Moong dal
- Enough Water for soaking Moong Dal
- 3.5 -4 cups Cucumber finely chopped
- ⅓ cup Fresh Coconut grated
- 1 Green chili chopped
- 2 tablespoon Coriander leaves chopped
- 1 tablespoon Lemon juice or add as required
- ½ teaspoon Black pepper powder
- salt as required
Tempering Ingredients
- 1 tablespoon Cooking Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera seeds / Cumin Seeds
- ¼ teaspoon Asafoetida / Hing
- 2 sprigs Curry leaves
Instructions
To make Kosambari Salad
- Firstly rinse ½ cup moong lentils a couple of times in water. Then soak the lentils overnight or 6+hours. This is purely for leaching out antinutrients. But you can also soak moong lentils in hot water for 1- 2 hours , if you have no enough time.
- Secondly drain all the water from soaked moong dal. Rinse soaked moong lentils in cold water couple of times . Drain water very well and add the soaked moong lentils in a mixing bowl.
- Next add finely chopped cucumber, fresh grated coconut, coriander leaves and chopped green chili. Instead of green chilies, you can only use black pepper powder.
- Add salt , pepper powder and squeeze some fresh lemon juice per your requirements.
- Mix everything very well.
For Tempering Kosambari Salad
- Heat 1 tablespoon oil in a small pan. Then add ½ teaspoon mustard seeds. Allow mustard seeds crackle. Keep the flame to a low. You can also add red chili in the tempering, if you wish.
- Once the mustard seeds crackle, add ½ teaspoon cumin seeds , let it splutter. Add ¼ teaspoon of asafoetida.
- Add 2 sprigs of curry leaves, stir and then switch off the flame.
- Pour the tempering mixture on the salad. Mix very well.
- Serve kosambari salad immediately.
Video
Notes
Always serve kosambari immediately because cucumber tends to release water when it comes in contact with salt. If planning to serve later, don't add salt . Keep ready salad in refrigerator and add salt just before serving.
Kosambari has very short shelf life , so finish immediately or within 2-3 hours.
Nutrition
Calories: 151kcal