Hesaru Bele Southekayi Kosambari or Cucumber Kosambari is a healthy and easy South Indian style salad recipe from Karnataka and is a part of every festive meal and celebration.
It is made using soaked split yellow moong dal, cucumber, and grated coconut. Lemon juice is added and gives a slight tangy taste to the kosambari. A tempering of mustard seeds, curry leaves, and hing lifts this dish up, giving it a nice South Indian flavor.
We South Indians, eat this salad as it is or with hot steamed rice and rasam or serve Hesaru Bele Cucumber Kosambari with hot Masala Chai during your tea time break.
Looking for more Karnataka-style recipes, check Mandakki usli, Veg Pulao, Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Nargis Mandakki, Girmit, Spicy Garlic Puffed Rice.
How to Make Hesaru Bele Southekayi Kosambari
Firstly, rinse and soak moong dal for 1-2 hours and drain the excess water in a strainer. If you don't have time soak in hot water for 30 min.
Prepare the tempering, heat oil. Once it's hot, add mustard seeds, and let them crackle. Then add green chilies, curry leaves, and asafetida (hing) and saute for a few seconds. Keep aside.
Furthermore, add all the ingredients like cucumber, coconut, coriander leaves, tempering, salt, and lemon juice in a mixing bowl. Mix everything well.
Serve cucumber kosambari immediately as a side dish with steamed rice, rasam, or eat as a salad.
Tips & Variation
- Also, add salt and lime juice at the time of serving, else cucumber will be release water.
- You can refrigerate this salad in an airtight glass container for up to 2 days.
- You can use any kind of cucumber for this southekayi kosambari recipe
More Salad Recipes
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Avocado Cucumber Tomato Salad
- Sprouted Fenugreek Methi Salad
- Chickpea Cucumber Salad
Cucumber Kosambari
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 small cucumber diced (about 1.5 cups)
- ¼ cup moong dal/split green gram dal
- water enough for soaking moong dal
- 2-3 tablespoons coriander leaves
- ¼ cup coconut
- 2 tablespoons lemon juice
- salt to taste
Tempering:
- 2 teaspoons coconut oil
- ½ teaspoon mustard seeds
- 2 green chili finely chopped
- 1 stalk curry leaves
- a pinch hing (asafetida) (optional)
Instructions
- Rinse and soak moong dal for 1-2 hours and drain the excess water in a strainer. If you don't have time soak in hot water for 30 min.
- Prepare the tempering, heat oil. Once it's hot, add mustard seeds, and let them crackle. Then add green chilies, curry leaves, and asafetida (hing) and saute for a few seconds. Keep aside.
- Add all the ingredients like cucumber, coconut, coriander leaves, tempering, salt, and lemon juice in a mixing bowl. Mix everything well.
- Serve cucumber kosambari immediately as a side dish with steamed rice, rasam, or eat as a salad.
Notes
Tips & Variation
- Also, add salt and lime juice at the time of serving, else cucumber will be release water.
- This salad can be refrigerated in an airtight glass container for up to 2 days.
- You can use any kind of cucumber for this recipe
Nutrition
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