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.
Hesaru Bele Southekayi Kosambari is one of the easiest salads to put together. It is made using soaked split yellow moong dal, cucumber, and grated coconut. Lemon juice is added to the kosambari and gives it a slightly tangy taste. A tempering of mustard seeds, curry leaves, and hing lifts this dish up, giving it a nice South Indian flavor.
This salad is prepared mostly during festivals like Ugadi, Diwali, or special days. We South Indians, pair this kosambari as aside dish with hot steamed rice and rasam. You can also pair it with hot masala chai for a healthy tea-time snack. This is one of my favorite easy kosambari recipes similar to sweet corn pomegranate kosambari, and hesarubele carrot kosambari.
Jump to:
How to Make Hesaru Bele Southekayi Kosambari
Firstly, rinse and soak ¼ cup 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 minutes.
Prepare the tempering, heat 2 teaspoons oil. Once it's hot, add ½ teaspoon mustard seeds, and let them crackle. Then add 2 green chilies, 1 stalk curry leaves, and 1 pinch of asafetida (hing) and saute for a few seconds. Keep aside.
Furthermore, add all the ingredients like 1.5 cups of diced cucumber, ¼ cup fresh coconut, 2-3 tablespoons coriander leaves, tempering, salt, and 2 tablespoons lemon juice in a mixing bowl. Mix everything well.
Serve cucumber kosambari immediately as a side dish with steamed rice, rasam, or eat it as a salad.
Serving Suggestions
Cucumber kosambari makes an excellent addition to any South Indian meal. Serve it as a side dish with lemon rice, raw mango rice, steamed rice, and tomato rasam, paired with broccoli poriyal.
Tips & Variation
- Also, add salt and lime juice at the time of serving, else, the cucumber will release water.
- You can also add other veggies like grated carrots, boiled sweet corn, etc.
- You can refrigerate this salad in an airtight glass container for up to 2 days.
- You can use any cucumber for this southekayi kosambari recipe.
- Add nuts like roasted peanuts and seeds to make it more nutritious.
More Indian Salad Recipes
Hesaru Bele Southekayi Kosambari (Cucumber Kosambari)
Ingredients
- 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
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply