Hesarubele kosambari salad

kosambari
Lunch menu from Karnataka is never complete  without  a side of kosambari. This delectable salad mix of lentils, cooling cucumber and fresh coconut is as refreshing and a palate cleanser amidst the sweet sour and spicy curries which surround it.

Kosambari in Udupi

I loved the idea of kosambari when I first had them in Udupi. Though the sadhya menu confused me with multiple sweets, snacks rice and curries which kept endlessly  coming..the flavour of the kosambari lingered on.  Over a period of time  I have learnt to put my hand out to say no to the sweets that keep loading up during the sadhya,  just in time before they are dropped on to the huge banana leaf.  Now, this trick doesn’t work if the serving person really knows you… Say for me, my brother in law!!
Well, at the sadhya  like that I never say no to two items… kosambari  and paalpeni (fetish 😆 ).
As I grabbed pomegranates today from the market the first thing that came to mind was kosambari.  Yes pomegranates  with cucumber is the best of all… with hesaru bele  (moong dal).

kosambari

So here is the recipe. It is also called kosumalli or  koshimbir.  Have it as a bowl of salad,  serve it as a bruschetta topper,  roll it up in some roasted eggplants.. It’s still the most evergreen recipes.
You could vary the pomegranates to  sweet carrots, a handful of sliced grapes or sometimes  even litchis.
Here are some more leads to healthy salads
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 Hesarubele kosambari salad Yum
From the cuisine of Karnataka
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Servings
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Ingredients
For temepring
Votes: 0
Rating: 0
You:
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Instructions
  1. Wash and soak the moong dal for one hour.
  2.  Clean and dice the cucumbers and set aside.
  3. Peel the pomegranates  extract the pearls and set aside  
  4. Crack open the coconut and  grate the flesh. Do not get any brown part. 
  5. In a small pan add the ingredients for tempering except the curry leaves.  As the mustard seeds splutter add in the curry leaves and take off the heat.  Set aside. 
  6. Into a mixing bowl add in the cucumbers,  pomegranates  and coconut. 
  7. Drain the soaked moong  dal  and add that to the mixing bowl. 
  8. Add salt and lemon juice . Mix the salad together. 
  9.  Now top with the tempering  and gently toss again.  It's ready to serve.
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Poonam Bachhav
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We also call salads koshimbir in Marathi..this moong dal kosambari looks so refreshing Seema !

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