Hesaru Bele Southekayi Kosambari or Cucumber Kosambari is a healthy and easy South Indian style salad recipe, from the state of Karnataka and is a part of every festive meal and celebration.
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 then check Mandakki usli, Veg Pulao, Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Nargis Mandakki , Girmit, Spicy Garlic Puffed Rice.
How to Make Cucumber Kosambari
Firstly, rinse and soak moong dal for 1-2 hours and drain off 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 few seconds. Keep aside.
Furthermore, in a mixing bowl add all the ingredients like cucumber, coconut, coriander leaves, tempering, salt and lemon juice. Mix everything well.
Serve cucumber kosambari immediately as a side dish with steamed rice, rasam or can be eaten as a salad.
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 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
- Firstly, soak moong dal for 1-2 hours and drain off 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 its hot add mustard seeds and let them crackle. Then add green chilies, curry leaves and asafetida (hing) and saute for few seconds. Keep aside.
- Furthermore, in a mixing bowl add all the ingredients like cucumber, coconut, coriander leaves, tempering, salt and lemon juice. Mix everything well.
- Serve cucumber kosambari immediately as a side dish with steamed rice, rasam or can be eaten 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
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
Leave a Reply