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.
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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.