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.
As I grabbed pomegranates today from the market the first thing that came to mind was kosambari. Yes pomegranates with cucumber are the best of all… with easy to digest hesarubele (moong dal).
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.
Watch how it is done in this video and scroll down for the proportions.
Here are some more leads to healthy salads
Bitter gourd salad
During Ramanavami, a very simple offering of this Kosambari with Neermooru and Panakam is done. It is considered highly auspicious. It is in fact a perfect detox menu to have on that day of simplicity.
Enjoy the salad and see you next week.
Hesarubele kosambari salad
From the cuisine of Karnataka
- 1/2 cup Green gram dal moong dal, hesaraubele
- 1/2 cup cucumber diced small
- 1/4 cup pomegranate seeds
- 2 tbsp grated coconut fresh prefferable
- 2 tbsp fresh herbs chopped fine, like coriander leaves, dill.
- Lemon juice of half a lemon
- salt to taste
- 1 tsp Oneof coconut oil
- 1/2 tsp mustard seeds
- 1 tsp Urad Dal
- 1-2 dry red chillies
- 1 sprig curry leaves
- Wash and soak the moong dal for one hour.
- Clean and dice the cucumbers and set aside.
- Peel the pomegranates extract the pearls and set aside
- Crack open the coconut and grate the flesh. Do not get any brown part.
- 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.
- Into a mixing bowl add in the cucumbers, pomegranates and coconut.
- Drain the soaked moong dal and add that to the mixing bowl.
- Add salt and lemon juice . Mix the salad together.
- Now top with the tempering and gently toss again. It's ready to serve.
Tried this recipe?Let us know how it was!