Kosambari Salad Recipe: Taste of Southern India

Even the leanest of Indian meals are rich in flavors and packed with delicious ingredients. A balanced diet here meals 5 courses in one course. Some flaky starts, light but ghee-laden bread, 2 different vegetables, some lentils, yogurt or buttermilk to cool off, sleep-inducing deserts, spicy and sweet pickles, and some crunchy snacks. However, believe it or not, but the Kosambari dish is as good as its palate cleanser. Here, the palate cleanser would be a freshly cut salad in the corner of the dish. However, there is no salad as healthy yet flavorful as Kosambari. Made with pulses and seasoned mustards, it’s light and refreshing. 

Ingredients Kosambari Salad

• ¼ cup moong dal
• enough water for soaking moong dal
• 1.5 cups finely chopped cucumber
• 3 tablespoons grated coconut
• 1 green chili, chopped
• 2 tablespoons chopped coriander leaves
• ½ teaspoon lemon juice or add as required
• salt as required
• 2 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 1 pinch asafoetida (hing)
• 5 to 6 curry leaves (kadi patta) – chopped or kept whole

Method Kosambari Salad

Rinse the moong dal a few times and then soak it for 1-2 hours. If you are rushed, soak the lentils in hot water for 30 mins. Drain the water and transfer the lentils in a dry bowl. Add cucumber, coriander leaves, and green chili pepper(or black pepper powder) and mix them well. In a small pan, heat some oil and add the mustard seeds  (you could also add 1 dried red chili pepper). As soon as the seeds start crackling, add asafoetida and curry leaves. Pour the tempered mixture on the salad and mix it. Refrigerate salad and then serve it as a side along with lunch or dinner.

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