Kosambari

Kosambari is a big favourite in my house, although it is made primarily on festival days, which I now wonder why because this Moong Dal salad is simplicity at its best. Hubby, who is a Bengali, alsolutely loves this salad as well. I mean, there is nothing much not to like in this.. the nutty dal combined with the coolness of the cucumber, your really cannot go wrong with this.

Kosambari is an integral part of our traditional thaali meal. The recipe I have here is quite the traditional one. However, you can add some grated carrots to this to give it a bit of colour as well.

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Briefly,

..Ease: Extremely Easy!  
..Taste: Very Tasty! It’s more like a summer salad with the cucumber in it.
...Appearance: A bit simple for me, but add that carrot and it suddenly elevates the appearance.
..Pros: Simplicity and makes your tummy go aaahhh!!!
..Cons: Hmm… I can’t think of any. It’s healthy, easy… really.. no cons here folks.
..Would I make it again: Ah huh!

Kosambari

Kosambari

Ingredients

  • Moong Dal (Split Green Gram).. 1 Cup
  • Cucumber.. 1/2 cut finely
  • Green Chili.. 1/2 cut finely
  • Grated Coconut... 1 tbsp
  • Lemon.. 1 (to be added according to taste)
  • Salt.. according to taste

Instructions

  1. Rinse the moong dal and soak it for about an hour so that it becomes soft.
  2. Drain the water and you can directly place it in the bowl that you will use to serve it.
  3. Add the finely chopped cucumber.
  4. Add the grated coconut and chili to the mixture.
  5. Season with salt and lemon according to taste.
  6. Mix well.. and there you have it! How much simpler can it possibly get?!?
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Finally…

The first time I ever made the salad is for my post here, and I kept asking myself why it has taken me so long to do this. It is literally throwing a bunch of stuff in the bowl and mixing it up. It is a really healthy salad as well and can be had as it is. The cucumber makes it extra light and summery and so easy on the stomach.

Usually when we make this dish at home for the festival thaali, there is plenty left over. We do like making things in bulk, even if we serve up just a table spoon of it. As a leftover, it is always the first thing to get over in the next meal. A bit of a testament to how much this is adored in the household… and it tastes better once rested for a while and chilled.

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This post is part of the series ‘The Kannadiga Thaali’ that covers recipes from Karnataka, primarily the north. I would love to have you share recipes, tips and tricks, anecdotes.. anything at all related to this cuisine. Do not forget to tag #TheKannadigaThaali. 

3 Replies to “Kosambari”

  1. That looks amazing. To be honest whenever I have had Kosambari I have not liked it. Sowie. But the way you described it and made it makes me want to have it RIGHT NOW. okay when we meet next u r serving me bisi bele baath and kosambari for sure!

    1. Sure thing Shruti! Hopefully you will change your mind about it.. Viraj has started calling it Koh Samui.. ROFL!!

    2. Sure thing Shruti! Hopefully you will change your mind about it.. Viraj has started calling it Koh Samui.. ROFL!!

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