Cucumber Kosambari Recipe
Experience a burst of freshness with this delightful Cucumber Kosambari, a traditional South Indian salad that beautifully combines the crunch of cucumbers with the nutty flavor of yellow moong dal, offering a perfect balance of taste and nutrition. This light and refreshing dish, also known as Hesaru Bele Southekayi Kosambari, is not only easy to prepare but also packed with protein, making it an ideal choice for a healthy snack or side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumbers | 2 – finely chopped |
| Yellow Moong Dal (Split) | 1/2 cup – soaked for 4 hours |
| Lemon | 1 – juiced |
| Fresh Coconut | 1/4 cup – grated |
| Coriander (Dhania) Leaves | Handful |
| Salt | To taste |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green Chillies | 2 – finely chopped |
| Curry Leaves | A few |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | Approx. 8g |
| Carbohydrates | Approx. 15g |
| Fat | Approx. 5g |
| Fiber | Approx. 3g |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 65 |
| Cooking | 0 |
| Total | 65 |
Instructions
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Prepare the Tempering: Begin by heating coconut oil in a small tadka (tempering) pan over medium heat. Once hot, add the mustard seeds and allow them to crackle. This releases their wonderful flavor.
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Add Aromatics: Next, add the asafoetida (hing), finely chopped green chillies, and curry leaves. Sauté for a few moments until the curry leaves become crisp, then turn off the heat and set the tempering aside to cool slightly.
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Combine the Ingredients: In a large mixing bowl, combine the soaked and drained yellow moong dal, finely chopped cucumbers, grated fresh coconut, chopped coriander leaves, lemon juice, and salt to taste. Pour the prepared tempering over this mixture.
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Mix Well: Gently toss all the ingredients together until well combined, ensuring that the flavors meld beautifully.
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Serve: Transfer the Cucumber Kosambari to a serving bowl and chill it in the refrigerator for a short while before serving. This dish is best enjoyed fresh, so it can be served chilled to maintain the crispness of the cucumbers.
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Pairing Suggestions: Serve this refreshing salad alongside hot Masala Chai for a delightful tea-time snack. It also complements a festive meal beautifully, pairing well with North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal, Steamed Rice, and South Indian Poli.
Indulging in this Cucumber Kosambari is not just about the delightful flavors, but also about embracing the essence of South Indian culinary traditions that celebrate freshness and simplicity. Enjoy this nutritious salad as a healthy addition to your meals or as a light snack that will leave your taste buds dancing with joy!
