Kosambari
AI-drafted · awaiting admin review
A fresh salad of soaked moong dal with cucumber, carrot, coconut and lemon, served at festivals and weddings in Karnataka.
Region: KarnatakaOccasion: Rama Navami, Varamahalakshmi, weddings and banana-leaf mealsTime: 15 min + 2 hours soakingServes: 4Vegan
Ingredients
- ½ cup split yellow moong dal, soaked 2 hours
- 1 cucumber, finely chopped
- 1 carrot, grated
- 2 tbsp grated coconut
- 1 green chilli, finely chopped
- 2 tbsp chopped coriander
- Juice of ½ lemon
- Salt to taste
- 1 tsp oil, ½ tsp mustard seeds, a pinch of hing and a few curry leaves for tempering
Method
- Drain the soaked moong dal well. It should be soft but still crunchy.
- Mix with cucumber, carrot, coconut, green chilli and coriander.
- Heat oil, splutter mustard seeds, add hing and curry leaves and pour over the salad.
- Add salt and lemon juice just before serving so the cucumber stays crisp.
History
Kosambari is an old part of the traditional Karnataka meal, where it is served on the banana leaf next to palya and chutney.
Significance
Kosambari and panaka (jaggery drink) are offered and shared during Rama Navami. It is also made with soaked chana dal.