Cucumber Kosamabari
Cucumber Kosambari is a refreshing South Indian salad prepared with diced cucumbers, grated carrots, soaked moong dal, green chillies, and fresh coriander leaves.
Ingredients
- 1 Cucumber large
- 1 tbsp Yellow Moong Dal washed and soaked
- 1 Carrot grated
- 1-2 Green Chilli finely chopped
- 1-2 tbsp Grated coconut
- 1 tbsp Pomegranate kernels (optional)
- Salt and Pepper to taste
For the tadka (seasoning)
- 1 tsp Cooking oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad dal
- 1/4 tsp Asafoetida
- 1-2 sprig Curry leaves
- 1/ Lemon juice
Instructions
- The first step is to wash and soak the yellow moong dal in water. You can soak it for 15-20 minutes.
- Wash, peel and dice the cucumber into small pieces (the size of a tooth) and transfer them to a large bowl.Wash, peel and grate the carrot. Add the grated carrot to the bowl with the diced cucumbers.
- Chop the green chillies into small pieces and add it to the cucumbers and carrots. If you want to reduce the spice from the green chilli, you can remove the seeds and the white vein.
- Once the yellow moong dal has soaked for a minimum of 15-20 minutes, drain the water from the bowl add only the soaked yellow moong dal to the bowl.
- Mix all the ingredients well.
- Place a tadka pan on low-medium heat. Once the pan is warm, add the cooking oil. Once the oil is warm, lower the heat and add the mustard seeds. Once the seeds sputter, add the split urad dal and mix until they slightly brown. Turn off the flame and add 1/4 tsp asafoetida powder and curry leaves.
- Add this tadka to the Kosambari bowl and mix well.
- If you are serving right away, add the salt and pepper along with a generous drizzle of lemon juice. Garnish with some grated coconut and chopped coriander leaves. Mix well and serve immediately. If you are serving the kosambari later, do not add the salt, pepper and lemon. This will lead to the cucumber leaving water into the salad. Store in the fridge and season & garnish them just before serving.