Hesaru Bele Southekayi Kosambari Recipe – Cucumber Kosambari

Hesaru Bele Southekayi Kosambari Recipe is common to every Kannadiga family’s kitchen. Made with fresh cucumber, yellow moong dal and grated coconut this dish has freshness and health written all over it. Lemon Juice is added and give a slight tangy note to the kosambari. A tempering of curry leaves, hing and green chillies lifts this dish up giving it a nice South Indian flavour.  Cucumbers, Yellow Moong Dal (Split), Lemon, Fresh coconut, Coriander (Dhania) Leaves, Salt, Coconut Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Green Chillies, Curry leaves   2 Cucumbers , finely chopped 1/2 cup Yellow Moong Dal (Split) , soaked for 4 hours 1 Lemon , juiced 1/4 cup Fresh coconut , grated Coriander (Dhania) Leaves , handful, finely chopped Salt , to taste For tempering 1 teaspoon Coconut Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 2 Green Chillies , finely chopped 1 sprig Curry leaves , few     65   0     To begin making the Hesaru Bele Southekayi Kosambari Recipe, we will first make the tempering.Heat the oil in a tadka pan and add mustard seeds.Once the mustard seeds crackle, add asafoetida, green chillies, curry leaves and saute until the curry leaves crisp up.Turn off the heat and keep aside.Into a large mixing bowl, add the moong dal, cucumber, grated coconut, coriander leaves, lemon juice, salt to taste and the prepared tempering. Mix well to combine.Transfer Hesaru Bele Southekayi Kosambari into serving bowl and serve chilled.Serve Hesaru Bele Southekayi Kosambari Recipe along with hot Masala Chai during your tea time break or even along with a festive meal of North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal Recipe, Steamed Rice and South Indian Poli Recipe.