Swetha's Fusion
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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
  1. Preparation: Soak moong dhal in enough water for at least 2 hours.
  2. 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.
  3. Add the chopped cucumber, grated coconut, grated carrots, slit/cut green chillies and half of the coriander leaves and mix well. 
  4. Add salt and lemon juice. Note: if cucumber is used mix salt just before serving as cucumber leaves water.
  5. 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. 
  6. Garnish with rest of the coriander leaves and serve.

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~ Kosambari ~
Posted by Swetha @ 10/15/2017 07:09:00 PM ::
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