Kosambari
Kosambari, from above
VegVeganKarnataka

Kosambari

Soaked moong, cucumber, coconut and lemon. Crunch has never been this polite.

15 minTime
7 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 15 minutes come after.
The salad at every Karnataka feast3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
144kcalsame
7 gproteinsame
6 gfibresame
15minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Moong dal (split yellow mung beans)½ cup, soaked
Cucumber1 medium, finely chopped
Carrot1 small, grated
Fresh grated coconut¼ cup
Green chilli1, finely chopped
Lemon juicejuice of 1 small lemon
Coriander leaves (cilantro)a small handful
Cooking oil (vegetable oil)1 tsp
Mustard seeds½ tsp
Curry leavesa few
Asafoetidaa pinch
Saltto taste

Method

4 steps
  1. 1Drain the soaked moong dal completely.
  2. 2Mix the dal with cucumber, carrot, coconut, green chilli and coriander.
  3. 3Heat the oil and add mustard seeds, curry leaves and asafoetida. Pour over the salad.
  4. 4Add salt and lemon juice just before serving and toss.
Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

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Make it a meal

What goes with Kosambari: a bread or rice, a side, something to drink and something sweet.

Bread or rice Puliyogare45 min
Bread or rice Akki rotti40 min
With a main Ragi mudde with soppu saaru50 min
With a main Tomato saaru30 min
To drink Ragi malt10 min
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