Kosambari is the most common dish in our house. Not only is it a must during festivals, it is also made as an evening snack and served along with hot, foamy filter coffee. A very very healthy option for snacks.
Kosambari can be made with different ingredients. This one is Uddinbele Southekaayi Kosambari (Split black gram and Cucumber Salad)
2 nos – Cucumber, small sized
1/8 cup – Urad dal
1/8 cup – Freshly grated coconut
Salt to taste
1 tbsp – Lemon Juice
1 or 2 – Green Chillies
1 tsp – Mustard seeds
1 stem – Curry leaves
A pinch of Asafoetida
1 tbsp – Oil
To start making Kosambari soak urad dal for an hour till it turns light in colour and when pressed between two fingers, breaks easily.
Chop off the ends of the cucumber and chop the cucumber finely. You can leave the peel if you like them. I leave them whenever i buy organic cucumber.
Add soaked dal, chopped cucumber, grated coconut, lemon juice in a bowl and mix the Kosambari.
For tempering heat oil in a pan. Add mustard seeds and let it crackle. Add asafoetida and chopped green chillies to this. When green chillies start browning, add curry leaves to it. When they crisp up, take it off from the heat and add it to the Kosambari and mix it.
Add salt just before serving. If added in advance the cucumber will let out water and Kosambari will get watery.
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