Kosambari/salad makes me nostalgic....When we were little...summer holidays in april-may, visiting cousins or they visiting us and that famous rama navami .....the most enjoyable thing of the festival was food. Everybody in the neighbourhood would distribute lemonade sweetened with jaggery, flavoured with cardamom, and body of the lemonade was with cantaloupes and wood apple. Cannot be forgoten...with the lemonade it would be the cooling salad kosambari, buttermilk and banana rasayana..all set on a plate. We would go house to house and enjoy...sometimes I feel my kids are missing all the fun..By afternoon our dress would be of all colours and sticky...
No festival or celebration is complete without this salad/kosambari....The saoked chana dal or split moong dal mixed with carrots and cucumbers, tinge of sweetness with grated coconut, spiced up salt and green or red chillies. garnished with coriander and curry leaves, falvoured with lemon and tempered with mustard and asafoetida.
Wow goes very well with sambhar rice, mor kuzhambu/majjige huli with papad or just to savour in a bowl like salad. Today the salad would be with split moong dal.
Ingredients:
Split Moong Dal - 1 cup washed and soaked for 3-4 hours.
Grated coconut - 1/2 cup,
Grated Carrot - 1 medium size,
Cucumber - 1/2 medium sized, skin peeled, seeds removed and chopped,
Salt,
Lemon Juice - 1 tablespoon,
Chopped Coriander - 1 tablespoon,
Tempering:
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Green Chillies - 3-4 finely chopped,
OR Red Chillies - 2-3 broken,
Curry leaves - 4-5 torn.
Method:
Wash the soaked moong dal in fresh water again and drain water completely.
In a mixing bowl mix all the ingredients above and mix well.
Adjust the salt and lemon juice.
Temper with ingredients under tempering table and serve.
No festival or celebration is complete without this salad/kosambari....The saoked chana dal or split moong dal mixed with carrots and cucumbers, tinge of sweetness with grated coconut, spiced up salt and green or red chillies. garnished with coriander and curry leaves, falvoured with lemon and tempered with mustard and asafoetida.
Wow goes very well with sambhar rice, mor kuzhambu/majjige huli with papad or just to savour in a bowl like salad. Today the salad would be with split moong dal.
Ingredients:
Split Moong Dal - 1 cup washed and soaked for 3-4 hours.
Grated coconut - 1/2 cup,
Grated Carrot - 1 medium size,
Cucumber - 1/2 medium sized, skin peeled, seeds removed and chopped,
Salt,
Lemon Juice - 1 tablespoon,
Chopped Coriander - 1 tablespoon,
Tempering:
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Green Chillies - 3-4 finely chopped,
OR Red Chillies - 2-3 broken,
Curry leaves - 4-5 torn.
Method:
Wash the soaked moong dal in fresh water again and drain water completely.
In a mixing bowl mix all the ingredients above and mix well.
Adjust the salt and lemon juice.
Temper with ingredients under tempering table and serve.
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