Sunday, April 21, 2013


Salad made of cucumber and moong dal

A "kosambari" comes from Kannadiga cuisine and is a kind of salad. Being from Karnataka, this has found a place in our cooking as well. This kosambari or salad, if you will, is a popular accompaniment for items like Nimbehannu Chitranna and Maavinkayi Chitranna. It is easy to make, nutritious and the kids just love it.

Traditionally, Cucumber and Dal Kosambari is made during festivals and pujas like the Sri Rama Navami celebrated recently and is customarily served with a drink called "Paanak." It is often given as prasad in temples. 

Being relatively quick to make and yet tasty, cucumber and moong dal kosambari has always been a favourite in my family.


Cucumber, fresh and tender of medium size, 1

Moong dal ( Split Green Gram dal ), 1 Cup
Coriander Leaves, chopped, 2 tbsp
Grated Coconut, ½ Cup
Green Chilies, Chopped finely, 3
Juice of 1 Lemon
Raw Mango, finely cut pieces, 2-3 tbsp
Salt, to taste

For the Seasoning:
Oil, 2 tsp
Mustard Seeds, 1 tsp
Curry leaves, 1 sprig
Hing, (Asafoetida),  a pinch or 1/8 tsp
Red chilli, broken into two, 1

Wash and soak the moong dal for about half an hour in water
Drain the water and keep aside
Peel and grate the cucumber
Mix together cucumber, moong dal, coriander leaves, green chilies, raw mango, coconut gratings and salt
Heat oil in a kadhai on medium flame, add the mustard seeds
When it splutters add a pinch of hing, red chilli and curry leaves
Add this seasoning to the above cucumber mixture
Squeeze the juice of the lime and mix well
Serve as accompaniment to dishes like chitranna etc

  • Vary the amount of lime juice depending upon the sourness of the raw mango

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