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Cucumber Kosambari

deepaspgowda's picture
Ingredients
  Lemon juice 1 Teaspoon
  Grated ginger 1⁄2 Teaspoon
  Salt To Taste
  Oil 1 Teaspoon (For Seasoning:)
  Mustard seeds 1⁄2 Teaspoon (For Seasoning:)
  Green chilies 2 , chopped (For Seasoning:)
  Asafoetida 1 Pinch (For Seasoning:)
  Mung dal 1⁄4 Cup (4 tbs), soaked in water for 3 hrs and then drained (yellow split mung beans)
  Cucumber 1 Medium, finely chopped (peeled)
  Carrot 2 Medium, grated
  Chopped cilantro 1 Tablespoon (coriander)
Directions

Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat.
Add this seasoning to the cucumber mixture and mix well.
Serve cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Saute
Dish: 
Salad
Occasion: 
Diwali
Ingredient: 
Chili
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
3

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