Cucumber Kosambari

5 from 1 vote

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.

Course Side Dish

Cuisine South Indian

Keyword cucumber kosambari

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 99kcal

Author Bhavana Patil

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

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

Nutrition