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Before you jump to Kosambari (a South Indian traditional salad) ♥ recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.
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So you see, you don’t need to eat all that junk food when you wish to feel better! Try several of these instead!
We hope you got insight from reading it, now let’s go back to kosambari (a south indian traditional salad) ♥ recipe. To cook kosambari (a south indian traditional salad) ♥ you need 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Kosambari (a South Indian traditional salad) ♥:
- Use chopped carrot
- Prepare Cucumber chopped as you like
- Take soaked Moong Lentil
- You need chopped Coriander leaves
- You need chopped green chilli (optional)
- Use lemon juice
- Prepare olive oil
- Provide Salt
- Provide mustard seeds paste
- Prepare asafoetida /hing
- You need urad daal (optional)
Instructions to make Kosambari (a South Indian traditional salad) ♥:
- Soak moong dal for half an hour to one hour and drain off the excess water in a strainer.
- In a mixing bowl add strained moong daal, chopped cucumber, chopped chilli and chopped carrot. Mix well together.
- Add other ingredients together without chopped Coriander leaves. Give them a good mix.
- Salad is ready. Keep it in a refrigerator for 2 hours. Then serve it and garnish with chopped coriander leaves.
- Serve with rice, roti or you can eat plain. Enjoy.
Since my children like the crunchy taste of capsicums very much, I have added it. In traditional recipe capsicum is not added. Today we will learn to make Karnataka special Kosambari salad. kosambari - a traditional salad from karnataka made with sprouted moong dal and a tempering of Traditionally kosambari or koshambari is made during festival season like Ram Navami, and Gowri Kosambari is a typical South Indian salad made with lentils and seasoned with a tempering of. This delicious south Indian mung bean salad is simple to make and full of texture, made even Visiting Karnataka in India, I ate a lot of this mung bean salad. This was the first time I'd had a salad I was told this wasn't traditional, but the fruit complemented the coconut, and its sweetness balanced.
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