Hesaru Bele Southekayi Kosambari

It is made using soaked split yellow moong dal, cucumber, and grated coconut. Lemon juice is added and gives a slight tangy taste to the kosambari. A tempering of mustard seeds, curry leaves, and hing lifts this dish up, giving it a nice South Indian flavor. We South Indians, eat this salad as it is or with hot steamed rice and rasam or serve Hesaru Bele Cucumber Kosambari with hot Masala Chai during your tea time break.

How to Make Hesaru Bele Southekayi Kosambari

Firstly, rinse and soak moong dal for 1-2 hours and drain the excess water in a strainer. If you don’t have time, soak in hot water for 30 minutes. Prepare the tempering, heat oil. Once it’s hot, add mustard seeds, and let them crackle. Then add green chilies, curry leaves, and asafetida (hing) and saute for a few seconds. Keep aside. Furthermore, add all the ingredients like cucumber, coconut, coriander leaves, tempering, salt, and lemon juice in a mixing bowl. Mix everything well. Serve cucumber kosambari immediately as a side dish with steamed rice, rasam, or eat it as a salad.

Tips & Variation

Also, add salt and lime juice at the time of serving, else, the cucumber will release water. You can refrigerate this salad in an airtight glass container for up to 2 days. You can use any kind of cucumber for this southekayi kosambari recipe.