All About Kosambari Recipe

Kosambari is a traditional South Indian salad that beautifully combines flavors and textures. This refreshing dish is commonly made during festivals, special occasions, and meals to add a burst of freshness. It typically consists of soaked and sprouted lentils (usually split green gram or moong dal) mixed with grated vegetables like cucumber and carrots. The lentils provide protein and crunch, while the vegetables lend a vibrant color and a refreshing, crisp bite.

To prepare Kosambari, the lentils are soaked, sprouted, and then combined with grated vegetables, chopped green chilies, grated coconut, and seasoned with a blend of mustard seeds, curry leaves, asafoetida, and lemon juice. The result is a harmonious blend of flavors – nutty lentils, zesty citrus, and the mild heat of green chilies. This dish is not only delicious but also nutritious, offering a balanced mix of carbohydrates, proteins, and vitamins. Whether enjoyed as a side dish or a light snack, Kosammbari showcases the essence of South Indian culinary traditions.

Ingredients Of Kosambari Recipe:

• 1 cup split yellow moong dal (lentils)
• 1 cucumber, finely chopped
• 2 medium carrots, grated
• 1/4 cup fresh coconut, grated
• 2-3 green chilies, finely chopped
• A handful of chopped coriander leaves
• 1 tablespoon lemon juice
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 1 tablespoon oil (preferably coconut or vegetable oil)
• Salt to taste

Step By Step Instructions Of Kosambari Recipe:

Step 1: Preparing the Lentils

1. Wash the moong dal thoroughly under running water until the water runs clear.
2. Soak the moong dal in water for about 30 minutes. This will soften the lentils and make them easier to digest.
3. After soaking, drain the water from the lentils and set them aside.

Step 2: Chopping the Vegetables

1. Peel and finely chop the cucumber. You can remove the seeds if you prefer a less watery texture.
2. Grate the carrots using a fine grater.
3. Finely chop the green chilies, adjusting the quantity according to your spice preference.
4. Grate the fresh coconut if you’re using a whole coconut.

Step 3: Mixing the Ingredients

1. In a mixing bowl, combine the soaked and drained moong dal, chopped cucumber, grated carrots, chopped green chilies, and grated coconut.
2. Add chopped coriander leaves for freshness and color.

Step 4: Seasoning the Kosambari

1. In a small pan, heat the oil over medium heat.
2. Add mustard seeds to the hot oil. When they start to splutter, add a pinch of asafoetida.
3. Pour the seasoned oil over the mixed ingredients in the bowl.

Step 5: Adding Flavors and Adjusting Seasoning

1. Squeeze fresh lemon juice over the mixture. Lemon juice adds a tangy kick to the salad.
2. Sprinkle salt to taste. Remember that the lentils and vegetables need proper seasoning.

Step 6: Mixing and Serving

1. Gently mix all the ingredients in the bowl, ensuring that the seasoning is evenly distributed.
2. Taste and adjust the salt and lemon juice according to your preference.
3. Let the Kosambari sit for about 15-20 minutes before serving. This allows the flavors to meld together.

Step 7: Serving Suggestions

1. Kosambari can be served as a refreshing appetizer or a healthy snack.
2. It’s often served during festivals and special occasions as part of a traditional meal.
3. Garnish with a few more coriander leaves before serving for an added pop of color.