Monday, March 21, 2011

Cucumber Kosambari

  • 1 Cucumber
  • 1 cup Moong dal
  • 1 Green chili slit
  • 1 sprig Curry leaves
  • 1/2 tsp Mustard seeds
  • 1 pinch Asafoetida
  • 1 tsp Oil
  • 2 tsp Urad dal
  • 2 tbsp Coriander leaves chopped
  • 2 tbsp Freshly grated coconut
  • Salt to taste

  1. Wash and soak moong dal in water for 1 hour.
  2. Strain out all the water and keep aside.
  3. Now peel the skin of the cucumber and grate it.
  4. Remove excess water from the grated cucumber and keep aside.
  5. Now heat a pan, add oil, when hot add mustard seeds.
  6. When the seeds splutter, add urad dal, curry leaves, green chili and asafoetida.
  7. Saute until the dal turns golden brown.
  8. Remove and transfer this to the grated cucumber, in a bowl.
  9. Add soaked moong dal, salt ,coconut and coriander leaves.
  10. Mix well and serve immediately.
  11. Serve as a salad.

  1. Once you add the salt, serve immediately or else the cucumber will start oozing out water.

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