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Hesarubele Kosambari Recipe

Kosambari is a delicious, protein-packed lentil salad that is an integral part of Kannada cuisine. It is also popular as kosumalli or hesarubele kosambari and is part of every festive meal or wedding feast. In Andhra, it goes by the name vadapappu. On the occasion of Sri Ram Navami festival, we offer neer mor or majjiga and vadapappu panakam as neivedhyam to Lord Rama. It is also prepared during Navrati as fasting food. In Andhra, vadapappu is served along with chalimidi, a rice flour based sweet and offered to Lord Rama. Vadapappu is nothing but soaked moong dal while Kosambari is a salad comprising of soaked moong dal, cucumber, fresh coconut, carrot and coriander leaves. This Karnataka style moong dal salad recipe which is super quick to put together can be tempered with mustard seeds and curry leaves but it tastes equally good without tempering too. It would then fall under ‘cooking with fire Indian recipes’. The crunch from the cucumber, the sweet flavor of coconut and tangy flavor of lemon balances the earthy lentils giving it a delicious flavor and texture. The fresh coriander lends a touch of color and brightness elevating the salad to something special. Less is more, nutritious vegan food that is amazingly tasty.so lets the recipe.

  • Prep time:
  • 20 minutes
  • cook time:
  • 5 minutes.
  • serves:
  • 10 person

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Details

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Vegetarian

Level : Easy

Cuisine : South Indian

Course : Salads

Recipe Notes

You can add a grated raw mango or grated carrot for variation. Lemon can be avoided if using raw mango.

Tags

  • #Contest115
  • #SouthIndian
Ingredients

Ingredients For Hesarubele Kosambari Recipe

Methods
  • 1. Drain the soaked moong dal and place in a colander for a few minutes. Once the water is fully drained, place the moong dal in a large bowl.
  • 2. Add the chopped cucumber, grated coconut, grated carrot,Pomegranate,half of the coriander leaves and mix well. Set aside.
  • 3. Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to splutter. Add the asafoetida and curry leaves and saute for a few seconds. Turn off the heat.
  • 4. Pour this seasoning over the moong dal and mix well. At the time of serving, sprinkle salt and lemon juice and mix well.

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