By Tarishi Shrivastava
September 18, 2024
Kosambari is a light and refreshing South Indian salad made with soaked lentils and fresh veggies, usually served during festivals and special occasions. It is healthy, crunchy and easy to make, so it is a great side dish for your meals.
½ cup moong daal 1 cucumber 1 carrot 1 green chilli 1 teaspoon lemon juice 2 cups grated fresh coconut 1 teaspoon coriander leaves, chopped Salt to taste For tempering 1 teaspoon oil ½ teaspoon mustard seeds 1 dry red chilli 5-6 curry leaves
Soak moong dal in water for 30 minutes. Drain and set aside.
Chop cucumber, grate carrot and chopped green chilli.
In a bowl, combine soaked moong dal, chopped cucumber, grated carrot, green chilli, fresh coconut and coriander leaves.
Squeeze in the lemon juice and add salt to taste. Mix well.
Heat oil in a small pan; add mustard seeds. Once they splutter, add curry leaves and dry red chilli.
Pour this tempering over the kosambari. Mix everything well and serve fresh.