Kosambari Recipe/Cucumber Kosambari
Kosambari is a kind of vegetable and pulses salad with minimum spices. It must be present in all the feasts of Udupi. Most common pulses used in kosambari are sprouted green gram, split green gram, split bengal gram. And most common vegetable used for kosambari preparation are cucumber and carrot. It is a very healthy side dish and we all love this anytime of the day. I do prepare kosambari at least twice a week. Let us learn the recipe.
Kosambari Recipe/Cucumber Kosambari recipe
- Split green gram- 1 bowl
- Cucumber- 1 large
- Green chilly- 1 no.
- Ginger- A small piece
- Raw mango- A small piece
- Salt- 3/4 tbsp
- Coriander leaves- Few
- Grated coconut- Fistful
Seasoning ingredients
- Oil- 1 tbsp
- Mustard seeds- 1/2 tbsp
- Split black gram- 1/2 tbsp
- Curry leaves- few
Serves
3 to 4 adults
Preparation
Wash and soak split green gram in enough water for an hour. Drain and keep it aside.
Method
- Chop the cucumber, ginger, green chilly, coriander leaves very finely. Grate raw mango finely. Keep it aside.
- Now in a mixing bowl add drained split green gram, chopped cucumber, green chilly, ginger, coriander leaves, grated coconut and raw mango. Mix well.
- In a seasoning pan add oil, mustard seeds, split black gram and curry leaves. When mustard seeds splutter add the seasoning to the kosambari.
- Just before serving the kosambari, add salt and mix well. Cucumber kosambari is ready to serve.
Note:
- Adding salt too early to the cucumber kosambari oozes out lots of water. So salt is to be added preferably just before serving.
- Raw mango can be substituted with lemon juice. During mango season it is better to use raw mango which enhances the taste of kosambari.
- For kids, koamabari can be prepared without adding green chilly. They don't like green chilly while chewing kosamabri.
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