Kosambari

Ugadi is here and so is the time to relish a variety of traditional dishes. One such dish is Kosambari, coming all the way from South India. This traditional dish from Karnataka is made using moong dal, veggies and a garnish of classic South Indian tempering. Prepared in less than 30 minutes, Kosambari is an easy to make dish. Kosambari is also served as a bhog to Lord Ram on the auspicious occasion of Ram Navami. You can either serve it as a snack, side dish or as a salad. So try this delightful recipe this festive season and impress your friends and family.

INGREDIENTS

1/2 cup moong dal

1 cup cucumber

4 tablespoon coconut

2 tablespoon coriander leaves

1 tablespoon lemon juice

1 tablespoon vegetable oil

1 tablespoon mustard seeds

1/4 teaspoon asafoetida

2 stalks curry leaves

0 salt as required

0 water as required

1/4 teaspoon black pepper

How to make Kosambari

Step 1

Firstly soak moong dal in water for an hour. Now add them to a pan, along with water and let it boil for a few minutes until a bit tender. Now drain and set the dal aside.

Step 2

Add grated cucumber, coconut, coriander leaves, lemon juice, salt and black pepper in a bowl. Mix well. Now add the moong dal and mix again.

Step 3

Heat oil in a pan, add mustard seeds, asafoetida, curry leaves and let it crackle for a while. Add the tempering to the salad and mix gently.

Step 4

Your salad is ready to be served. Do try this recipe, rate it and let us know how it turned out to be.