Hesaru Bele Southekayi Kosambari Recipe – Cucumber Kosambari
Hesaru Bele Southekayi Kosambari, a delightful and refreshing South Indian dish, is a cherished part of every Kannadiga family kitchen. Known for its simple yet vibrant flavors, this salad is made with freshly chopped cucumber, yellow moong dal (split), and grated coconut, resulting in a light and nutritious treat. With the tangy addition of lemon juice and a touch of South Indian tempering, this dish is the perfect balance of taste and health. The bright green curry leaves, spicy green chilies, and the aromatic hing (asafoetida) make this dish truly irresistible.
Course: Snack
Cuisine: South Indian Recipes
Diet: High Protein Vegetarian
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, finely chopped |
| Salt | To taste |
| For Tempering: | |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green Chillies | 2, finely chopped |
| Curry Leaves | Few, sprig |
Preparation Time: 65 minutes
Cooking Time: 0 minutes
Serves: 4-6
Instructions:
-
Prepare the Tempering:
- Begin by heating coconut oil in a small tadka (tempering) pan over medium heat.
- Add mustard seeds to the pan and wait for them to crackle.
- Once the mustard seeds begin to pop, add asafoetida (hing), finely chopped green chilies, and curry leaves.
- Sauté the mixture until the curry leaves crisp up and become fragrant.
- Turn off the heat and set the tempering aside to cool.
-
Prepare the Kosambari:
- In a large mixing bowl, combine the soaked yellow moong dal, finely chopped cucumber, freshly grated coconut, and finely chopped coriander leaves.
- Add the lemon juice and salt to taste. Mix everything gently to combine the ingredients evenly.
-
Add the Tempering:
- Pour the prepared tempering (with mustard seeds, hing, curry leaves, and green chilies) over the kosambari mixture.
- Toss everything well, ensuring the tempering is evenly distributed throughout the salad.
-
Serve and Enjoy:
- Transfer the prepared Hesaru Bele Southekayi Kosambari into a serving bowl.
- Serve immediately, or chill in the refrigerator for an extra refreshing bite.
This light and healthy cucumber kosambari makes for an excellent snack, particularly when served alongside hot Masala Chai during a cozy tea-time break. It also pairs beautifully with a South Indian festive spread, including dishes like North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal, steamed rice, and South Indian Poli. Whether enjoyed as a standalone dish or as part of a larger meal, this kosambari will undoubtedly be a crowd-pleaser.
