Eat South Indian ‘Kosambari Salad’ in summer, stomach will remain cool and digestion will also improve.

South Indian Kosambari SaladImage Credit source: nirulchoudhary/insta

Kosambari salad is made from soaked unpeeled moong dal, hence it is rich in fiber as well as protein. If you include this in your breakfast, your stomach will remain full for a long time and energy will also remain. Lemon and cucumber add freshness to it and also add nutrients. The rest of the ingredients in this salad are also rich in nutrients. So let’s take a look at this salad Recipe.

Kosambari Salad is also a power breakfast or mid craving snack for those following a vegan diet. Easy to digest and keeps the body cool, this salad is a perfect summer delight. It also contains coconut which is a specialty of South Indian food and an excellent source of minerals. For now let us see how to make Kosambari Salad.

Note the ingredients

To make Kosambari salad for 2-3 people, take 3/4 cup soaked moong dal (without peel), 1/2 cup finely chopped cucumber, 1/2 cup grated carrot, 1 green chilli finely chopped, 1 small sized finely chopped raw mango, 3/4 cup tender coconut cream and grated fresh coconut, black pepper powder, juice of 1 lemon, a few pomegranate seeds, a little for garnishing. Coconut (grated), white and black salt as per taste.

Ingredients of Tadka

1 teaspoon oil, 1 teaspoon unpeeled urad dal, half teaspoon mustard, 1 pinch asafoetida and 8-10 curry leaves.

How to prepare Kosambari Salad?

• Take out the soaked moong dal from water and keep it in a sieve for some time so that the water drains out completely.
• Now put these lentils in a bowl. Add finely chopped coconut cream, coconut, carrot and chopped cucumber and mix well.
• Add the remaining things like pomegranate seeds, green chillies, raw mango, green coriander, both types of salt and black pepper.
• Squeeze lemon juice into the prepared salad and toss everything to mix.
• Now heat oil in a pan. Add mustard seeds and crackle them, then fry urad dal and add asafoetida along with curry leaves.
• Add tadka to salad and stir gently. Garnish the salad with some grated coconut and enjoy.

Note the bonus tips

If you find it difficult to digest lentils or do not like raw lentils, then after soaking, cook them in steam for some time. In this you can add many more vegetables of your choice like beetroot. Serve the salad immediately after making it so that the crunch of all the vegetables and lentils remains.

Also read: Rice will be cooked smoothly, ladyfinger will not be sticky… Follow 6 hacks related to cooking

Shashi Singh

Shashi Singh is working as a sub editor in TV9 Digital Hindi. Shashi, who hails from Bareilly city of Uttar Pradesh, has graduated in Arts from Bareilly College (Mahatma Jyotiba Phule Rohilkhand University) and has done PG Diploma in Integrated Digital Media from ‘The Aarohan Media School’, an institute affiliated with Amar Ujala. Along with this, he started his career in journalism as a junior content writer from Amar Ujala. She writes on topics like religion, relationships, food, health, and entertainment. He has more than three years of experience in the field of journalism. Along with entertainment, she is also interested in writing politics, crime and news of the country and the world. Apart from this, he has also taken a master’s degree in Journalism from ‘Tekvan School of Mass Communication’. She is fond of reading books, writing poems and poetry and likes to explore new things.

Read More