Kosambari
Sunday, October 15, 2017
Kosambari is a Karnataka dish. It is salad made with Hesaru-bele/Moong-dhal/Split-Green-gram. It is offered to god as Naivedyam during festivals especially for Rama Navami, also served as side dish during functions.
- 1 cup - Hesaru-bele/Moong-dhal/Split-Green-gram
- ½ cup - Fresh Grated coconut
- ½ cup - Cucumber - finely cut (optional)
- ¼ cup - Carrot grated (optional)
- ¼ cup - Fresh coriander/cilantro leaves - chopped
- 2 - Green chillies (or to taste)
- 2 tsp - Lemon juice
- Salt - to taste
- For Tempering (optional)
- ½ tsp - Mustard seeds
- 2 springs - curry leaves
- Pinch - Asafoetida
- 1 tsp - Oil
- Preparation: Soak moong dhal in enough water for at least 2 hours.
- Drain the soaked moong dal and place in a colander for a few minutes. Once the water is fully drained, place the moong dal in a large bowl.
- Add the chopped cucumber, grated coconut, grated carrots, slit/cut green chillies and half of the coriander leaves and mix well.
- Add salt and lemon juice. Note: if cucumber is used mix salt just before serving as cucumber leaves water.
- Optional tempering: Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to splutter. Add the asafoetida and curry leaves and saute for a few secs. Turn off the heat. Pour this seasoning over the moong dal and mix well.
- Garnish with rest of the coriander leaves and serve.
Labels: Naivedyam, Salad, Side-Dish, South-Indian Dish, Vegetarian
~ Kosambari ~
Posted by Swetha @ 10/15/2017 07:09:00 PM ::
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Posted by Swetha @ 10/15/2017 07:09:00 PM ::
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