Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup soaked moong dal
- 1/2 cup chopped cucumber
- 1/2 cup chopped carrot
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup chopped onion
- 1/4 cup lemon juice
- Salt to taste
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp oil
Special equipment needed:
- None
Step-by-step instructions:
1. Soak moong dal for 2 hours and drain the water.
2. In a mixing bowl, add grated coconut, soaked moong dal, chopped cucumber, chopped carrot, chopped coriander leaves, chopped mint leaves, chopped onion, lemon juice, and salt to taste. Mix well.
3. In a small pan, heat oil and add mustard seeds and urad dal. Once they start to splutter, turn off the heat and add it to the mixing bowl. Mix well.
4. Coconut Kosambari is ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 157 kcal
- Fat: 8 g
- Carbohydrates: 17 g
- Protein: 5 g
Substitutions for ingredients:
- Instead of moong dal, you can use chana dal or any other lentil of your choice.
- You can add chopped tomatoes or grated carrots instead of cucumber.
Variations:
- You can add grated ginger and green chilies for a spicy version.
- You can add pomegranate seeds for a sweet and tangy taste.
Tips and tricks:
- Soak the moong dal for at least 2 hours to make it soft.
- You can adjust the lemon juice and salt according to your taste.
- Do not overcook the mustard seeds and urad dal as they can turn bitter.
Storage instructions:
- Coconut Kosambari can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve Coconut Kosambari in a bowl or on a plate.
Garnishes:
- You can garnish with chopped coriander leaves or grated coconut.
Pairings:
- Coconut Kosambari can be served as a side dish with any Indian meal.
Suggested side dishes:
- Coconut rice, sambar, rasam, or any other South Indian dish.
Troubleshooting advice:
- If the moong dal is not soaked properly, it will be hard to chew.
Food safety advice:
- Make sure to wash all the vegetables properly before using them.
Food history:
- Coconut Kosambari is a traditional South Indian salad that is usually served during festivals and special occasions.
Flavor profiles:
- Coconut Kosambari has a sweet and tangy taste with a crunch from the vegetables.
Serving suggestions:
- Serve Coconut Kosambari as a side dish with any South Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian
Taste: Tangy, Spicy, Coconutty, Refreshing