Kosambari is like a salad,usually made with carrots or cucumbers.I like to call this as 'Indian Salad'. It is served in temples as 'prasada'. At my mom's house during any festival this is a must side dish to go along rice and rasam.
Last year I was In India during 'Shravana Maasa' its the begining of festival season. During this month every tuesday for 5 weeks my mom used to make these kind of kosambari for pooja. So today being one of the tuesday I too made this for lunch.
Here is how I made..
Split moong dal 1/4 (cup soaked in water for 1/2 hour)
Carrot 1 peeled and grated
Coconut fresh 2 tsp (unfortunately I don't get fresh ones, so i used dried)
Cliantro few chopped
Lemon/lime juice 1tsp.
Salt to taste.
Oil, mustard, urad dal and red or green chillies 1.
- Soak split yellow/moongdal for about half hour. Then drain the water and mix veggies.
- Mix together soaked dal, grated carrot , coconut, cilantro leaves, lime juice.
- Add salt to taste.
- Heat oil, when its hot add mustard seeds,urad dal and chilis to it. When urad dal starts to change colour turn off heat and this seasoning to veggies. Mix well.
Kosambari good to eat as such or as a side dish. For me this is the best salad of all.