Posts Tagged ‘Kosumbari’

Kosumbari (Vegetables in Lentil Salad)

Thursday, January 7th, 2010

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Well, if I have to say it in simple terms– Think of it as an South Indian Salad. Simple, yet flavorful and inviting. . In the hot summer months, eating yogurt rice with pickles and kosumbari is quite common as it also cools down the heat and is refreshing.Kosumbari is also served in almost all weddings in Tamilnadu. N likes this kosumbari but he did’nt know what it is called. He’d often ask me to make a lentil dish served in weddings and I was thinking of everything from parupusili to pongal :)

You can also eat this as a light snack around 11 am instead of munching on chips :)

Serves 2:

Moong Dal- 1/4 cup
Grated Cucumber- 1 cup
Grated carrot- 1 cup
Lemon juice- 1 tbsp
Salt- to taste
Finely chopped Green chilies- 1 tsp
Finely chopped cilantro- 1 tbsp

For tempering:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Asafoetida- 1 pinch

Soak moong dhal in hot water for at least an hour. Drain off all excess water. Mix grated cucumber, grated carrot, green chiles, cilantro, salt and lemon juice to the lentils. Serve chilled with yogurt rice or as a salad as such.

I like garnishing kosumbari and I heated some sesame oil and added asafoetida and mustard seeds. When they spluttered, just poured it over kosumabri and served it. My choice is eating kosumabri with vathakozhambu rice.

I am sending this kosumbari to MLLA 19, hosted this month by Easy Crafts , brain child of Susan.

I am also reposting another entry Spinach Milagootal for this event MLLA-19, hosted this month by Easy Crafts , brain child of Susan.

Milagootal is a simple kerela recipe and N’s favorite, and it is made of vegetables, lentils and coconut.

And folks, if you are around Texas or Florida and reading this post, hope you know that we have got freeze warning temperatures till weekend. We are also in for the coldest night since 1966. Read this article and take measures to protect the pipes in your house as they may burst/freeze due to the freezing conditions.