Kosambari in Karnataka Style
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#cookpadindia
This is a famous salad in south India made with pulses and vegetables seasoned with mustard seeds and curry leaves. This is a part of the main course or it can be served as a snack also. I made kosambari with soaked Split green gram, cucumber, carrots, and freshly grated coconut. This is mild in taste, and less spicy as green chilies are not added in tempering, these are mixed with dal. This is my favourite salad in South Indian meals.
Kosambari in Karnataka Style
#cookpad
#cookpadindia
This is a famous salad in south India made with pulses and vegetables seasoned with mustard seeds and curry leaves. This is a part of the main course or it can be served as a snack also. I made kosambari with soaked Split green gram, cucumber, carrots, and freshly grated coconut. This is mild in taste, and less spicy as green chilies are not added in tempering, these are mixed with dal. This is my favourite salad in South Indian meals.
Open in Cookpad AppSteps
- 1
Soak moong dal(split green gram) for a minimum of 1hr.
- 2
Drain all water.
- 3
Take a mixing bowl.
- 4
Add dal and chopped cucumber, coriander leaves, and chili.
- 5
Add grated coconut and carrot.
- 6
Add salt and lemon juice.
- 7
Now make tempering.
- 8
Heat oil in a small tempering pan.
- 9
Add mustard seeds.
- 10
Once it starts to splutter add curry leaves and Asafoetida.
- 11
Pour this tempering on moong dal salad.
- 12
Mix everything well.
- 13
Kosambari is ready to Serve.
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