A simple and basic South Indian salad recipe from the state of Karnataka is called kosambari. Moong lentils, cucumber, coconut, lemon juice, herbs, and basic South Indian spices are combined to make this tempered Moong Dal Salad.
In addition to the numerous regional variations of the same desserts, sabzi, and flatbreads, India is also known for its salads. In India, there are many distinct salads that are simple to prepare, nutrient-dense, and delicious. These salads are available from the east to the west and the north to the south. The Kosambari Salad from South India is one example of such a variation. Interestingly, when in Maharashtra, the same transforms into a Koshimbir.
A South Indian tempered salad known as kosambari is mainly made in the state of Karnataka. Lentils or other pulses are used as the main ingredient, and curry leaves and basic South Indian spices are used to balance the dish. Split green gramme (chana dal) and split Bengal gramme (chana dal) are the 2 most popular lentils used to produce a Kosambari (moong dal). In particular, the Kosambari made with moong dal is highlighted in this piece.
A Kosambari Salad can also include seasonal fruits like raw mango. Even vegetables like cucumber and carrots can be included. The addition of fresh coconut to this unique South Indian-style salad is another standout feature. This does give the meal a new texture as well as some earthiness.
¼ cup moong dal
Water as needed to soak moong dal
1.5 cups finely chopped cucumber
3 tbsp grated coconut
1 green chili – chopped or ½ tsp chopped
2 tbsp chopped coriander leaves (cilantro)
½ tsp lemon juice or add as required
salt as required
2 tsp oil
½ tsp mustard seeds
1 pinch asafoetida (hing)
5 to 6 curry leaves – chopped or whole
First, give the moong lentils a few water rinses. The lentils should then soak for 1-2 hours. Moong lentils can be soaked in boiling water for 30 minutes if you're in a rush.
After thoroughly draining the water, place the soaked moong lentils in a bowl.
Cucumber, freshly grated coconut, chopped coriander leaves, and green chilies should all be added.
You can use a small amount of black pepper powder for the green chilies.
Lemon juice should be squeezed. Depending on your needs, you can add more or less lemon juice.
Combine everything thoroughly.
In a small pan, warm the oil before adding the mustard seeds. Allow the mustard seeds to pop. Reduce the flame. One dried red chile may also be added to the tempering. Add five to six curry leaves and a dash of asafoetida once the mustard seeds begin to crackle. After stirring, turn off the heat. Add the salad to the tempering mixture. Mix thoroughly. If cooking a salad for your family, you can chill it for 30 to 60 minutes before serving. Since the cucumber loses water if salt is added earlier, so add salt before serving. Mix thoroughly, then serve right away. As a side salad with your meals, serve kosambari salad.