Kosambari also called as "Koshimbir" or "Kosambir" in other parts of India is made generally using soaked Moong dal, fresh coconut flakes and any preferred vegetables like cucumber, carrot, etc., Mostly its served as one of the side dishes in an elaborate festive meal and its also offered as prasadam to God during festivals.
Above all, I like this cucumber kosambari mainly due to its low calorie value. And its an excellent choice for weight reduction.
Ingredients
Fresh Cucumber - 1
Fresh coconut flakes - 1 tbsp
Soaked Moong Dal - 1/4 cup
Salt - As required
Fresh coriander Leaves - To Garnish
Oil - 1 tsp
Hing - 1 dash
Mustard Seeds - 1 tsp
Procedure
Cut the cucumber into small pieces. You can either peel off the skin if its too thick or cut the cucumber with the skin if its tender. Add all the ingredients into a mixing bowl. In the frying pan, add the oil. When its heated, add the hing and mustard seeds. When it starts sputtering, pour it over the bowl. Mix everything thoroughly and garnish with the crushed coriander leaves at the end.
Tips / Variations
Try to add salt just before serving the Kosambari as it might get watery.
Care should be taken while adding salt as even an extra pinch would ruin the entire Kosambari.
Tempering process is totally optional.
No comments:
Post a Comment