Kosambari is tasty and one of the most popular dishes in Karnataka, India. It is usually prepared during festivals like Ganesh Chathurthi, Rama Navami, and Varamahalakshmi Pooja and also during weddings and special occasions.
Please do not mistake this to be like any other ordinary salad, I am sure you will keep wanting more even if you eat once. 😊
Kosambari is eaten as a snack or served along with a meal. You may exclude the sugar from the recipe and have it as a meal for dinner as a healthy option.👌🏻
Check out the recipe below.
• ½ cup yellow moong soaked and boiled until Al dente.
• 2 cups Cucumber diced
• ¼ cup roasted and coarsely crushed Peanuts.
• ¼ cup fresh grated coconut
• 2 finely chopped green chilli
• 1 cup grated carrot
• Finely chopped Corriander leaves
• 1 teaspoon Cumin Powder
• 1 teaspoon black pepper powder
• Salt as needed.
• ¼ teaspoon sugar (optional)
• Lime juice of one lime.
• Sesame / coconut oil 1 teaspoon
• Mustard seeds 1 teaspoon
• Curry leaves one sprig
• Asafoetida ¼teaspoon.
• Soak the yellow moong dal for an hour and boil it al dente to retain the crunch but cooked enough to eat.
• Drain the water and add to a bowl, follow by adding in diced Cucumber, grated carrot, roasted and coarsely ground Peanuts, finely chopped green chilli, Corriander leaves, Cumin Powder, black pepper powder, salt and sugar and lime juice and mix well.
• For tempering, add sesame oil / coconut oil to a small pan, once heated add mustard seeds, curry leaves , Asafoetida .
• Add the tempering to the salad and garnish with freshly grated coconut.
• You may also add Pomegranate seeds. Can be served immediately or chilled.