Vellarikkai Kosambari (Cucumber Moong Dhal Salad) is a light and refreshing South Indian salad typically served as part of a festive meal or as a healthy snack. It’s made with soaked moong dal (split yellow gram), cucumber, and seasoned with a tempering of mustard seeds and curry leaves. This salad is not only nutritious but also easy to make, providing a burst of fresh flavors.
Moong dal is a rich source of protein and fiber, aiding digestion and promoting a feeling of fullness.Cucumber is hydrating, low in calories, and packed with essential vitamins and antioxidants.This salad is gluten-free, vegan, and rich in nutrients, making it a perfect addition to a balanced diet.
Ingredients:
- Moong dhal - ½ Cup
- Cucumber - 1
- Green chillies - 2
- Grated coconut - ¼ cup
- Coriander leaves - a handful
- Lemon juice - from 1 lemon
- Salt - as needed or ½ tsp.
For Seasoning:
- Oil - 1 tsp.
- Mustard Seeds - ¼ tsp.
- Curry leaves - a few
Method:
- Wash and soak moong dhal in water for 15 minutes.
- Now drain the water and keep.
- Peel the cucumber and chop finely and add to soaked moong dhal.
- Chop green chillies finely and coriander leaves finely and add to this.
- Mix grated coconut, salt and lemon juice to this.
- In a pan, heat oil and add mustard seeds.
- When it splutters, add curry leaves and fry for a second and add this to the salad and mix well.
- Your tasty and healthy kosambari is ready to be served.
Tips:
- You can adjust the green chili according to your spice preference.
- If you want a bit more crunch, add some finely chopped carrots along with cucumber.
Comments
Post a Comment