Cucumber Kosambari also known as southekayi kosambari or kosumalli is a low-calorie and healthy salad made with cucumber and moong dal. This delicious typical South Indian salad is usually prepared on special occasions and festivals in Karnataka. Kosambari is an easy and quick dish prepared using soaked split green gram, cucumber, green chillies, lemon juice and seasoned with mustard seeds, curry leaves. A traditional Karnataka festive thali is incomplete without kosambari.

Is cucumber kosambari recipe adaptable?

Yes!! this recipe is adaptable to suit individuals taste preference. You could swap chana dal for moong dal for a change. Feel free to toasted peanuts or fried gram for extra crunch. Add grated carrot in this salad for visual appeal. Feel free to vary the quantities of ingredients to suit you taste buds.

Ingredients

1 cup = 250ml ; 1 tablespoon = 15ml

For Salad

Split Green Gram/ Moongdal: 1 cup

Cucumber: ⅓ cup, finely chopped

Coconut: ¼ cup (fresh/frozen), grated

Green Chilli: 1, chopped

Lemon Juice: ½ lime

Coriander Leaves: 2 tbsp, chopped

Salt: as required

For Tadka

Oil: 2 tsp

Mustard: ½ tsp

Curry Leaves: Few

Red Chilli: 1, broken

Instructions

Wash and soak moongdal in warm water for 20 minutes.

After 20 minutes drain the water off the dal and transfer it to a bowl, add cucumber, ½ chopped green chilli, lemon juice, grated coconut, coriander leaves, salt.

Mix until well combined.

For seasoning heat oil in a pan, add mustard seeds, red chilli and curry leaves, remove from heat and add it to prepared kosambari.

Healthy and tasty Kosambari is ready to serve.

Notes

If you prefer to serve kosambari later on then add salt just before serving to make sure kosambari remains crunchy.

Add/Reduce chillies as per your preferred spice levels.

If you like this simple and healthy salad, you might also like Carrot Salad, Simple chickpea salad.

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