A summery salad with fresh veggies including cool cucumber,carrots and tender soaked moong lentils,Kosambari is a favorite side served along with rice,sambar among other tasty dishes in a full course Udupi meal. With minimum or no cooking required the salad\side is definitely a favorable dish for hot summers.
Recipe adapted from Ramya's Mane Adige
1 cup carrots,grated
1/2 cup Moong lentil,soaked (for 4-6 hrs or over night) or use full grown moong sprouts or any other tender sprouts(I used broccoli sprouts).
1 small cucumber,diced
1/2 cup coconut,fresh or dried
1 tablespoon cilantro,finely chopped
1-2 small green chillies,finely chopped(optional)
2 teaspoon extra virgin olive oil or coconut oil [exclude the oil here if tempering the salad]
1/2 teaspoon black pepper,freshly ground
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt
optional for Tadka (tempering)
2 teaspoon vegetable oil or coconut oil
1/2 teaspoon mustard seeds
few curry leaves
3 leaves Romaine lettuce(optional)
Mix all the ingredients in a large salad bowl.Whisk all the dressing ingredients in a small bowl and pour in the salad,toss to mix.The salad in the picture is not tempered to keep it as raw as possible, for more flavor temper the salad.Heat the oil and add the seeds and leaves,when seeds start to splutter.turn off the heat.let cool for a minute or 2 before mixing in the salad.Served on fresh lettuce leaves with rice and curry or sambar or rasam.
Kosambari is my entry for Lakshmi's RCI event,hosting Udupi and Mangalorean Cuisine this month is Sia of Monsoon Spice.