Hesaru Bele Southekayi Kosambari Recipe - Cucumber Kosambari
A South Indian style salad, from the state of Karnataka is a part of every festive meal and celebration. Make and enjoy this delicious salad with your family for lunch or as a snack in between meals.
Hesaru Bele Southekayi Kosambari Recipe is common to every Kannadiga family's kitchen. Made with fresh cucumber, yellow moong dal and grated coconut this dish has freshness and health written all over it. Lemon Juice is added and give a slight tangy note to the kosambari. A tempering of curry leaves, hing and green chillies lifts this dish up giving it a nice South Indian flavour.
This kosambari gives a very festive feel as it is compulsorily made during the festivals. One can also have it as an evening snack accompanied with filter coffee. A healthy dish to feed your family when they are back home after a tiring day.
Serve Hesaru Bele Southekayi Kosambari Recipe along with hot Masala Chai during your tea time break or even along with a festive meal of North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal Recipe, Steamed Rice and South Indian Poli Recipe .
If you like this recipe, you can also try other Kosambari Recipes for your everyday meals:
- 2 Cucumbers , finely chopped
- 1/2 cup Yellow Moong Dal (Split) , soaked for 4 hours
- 1 Lemon , juiced
- 1/4 cup Fresh coconut , grated
- Coriander (Dhania) Leaves , handful, finely chopped
- Salt , to taste For tempering
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 2 Green Chillies , finely chopped
- 1 sprig Curry leaves , few
How to make Hesaru Bele Southekayi Kosambari Recipe - Cucumber Kosambari
To begin making the Hesaru Bele Southekayi Kosambari Recipe, we will first make the tempering.
Heat the oil in a tadka pan and add mustard seeds.
Once the mustard seeds crackle, add asafoetida, green chillies, curry leaves and saute until the curry leaves crisp up.
Turn off the heat and keep aside.
Into a large mixing bowl, add the moong dal, cucumber, grated coconut, coriander leaves, lemon juice, salt to taste and the prepared tempering and mix well to combine.
Serve Hesaru Bele Southekayi Kosambari chilled.
Serve Hesaru Bele Southekayi Kosambari Recipe along with hot Masala Chai during your tea time break or even along with a festive meal of North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal Recipe, Steamed Rice and South Indian Poli Recipe.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.