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Cucumber Salad | Southekayi Kosambari

September 9, 2014 By Raji Leave a Comment

Evergreen Cucumber Salad / kosambari is very simple, quick side dish. We can add soaked chana or moong dal to make it protein rich salad. No festival meal is complete without this dish.  It is perfect for morning breakfast

Step by step video instructions for making Cucumber salad with and without dal

Ingredients

  • 2 cups medium size cucumber cut into small cubes or 2of cut cucumber
  • 2 to 3 tbsp chana or moong dal
  • 2 TBSP chopped cilantro /coriander leaves
  • 2 to 3 TBSP grated fresh coconut
  • less than ½ tsp salt
  • For seasoning:
  • 1 teaspoon oil
  • ¾ mustard seeds
  • 2 green chillies cut into small pieces
  • little hing/asafoetida
Cucumber Salad
Tools
4 cup pyrex prepware, Iron Ladle, Mandolin Slicer, Mixing bowls

Instructions

  1. Heat a teaspoon of oil on medium heat in a ladle.
  2. Add hing, mustard seeds.
  3. Once the mustard seeds pops, add green chillies.
  4. Fry it until it turns little white .
  5. Turn off the heat and add this prepared seasoning to the cut cucumber.
  6. Add cilantro, coconut, salt and mix well.
  7. Now the cucumber salad ready.
To make dal cucumber salad:
  1. Drain the water from the dal.
  2. Add this dal to the salad, mix well.
  3. If you like squeeze little lemon juice as well.
  4. Salad is ready to eat!

Notes

Interested in salad recipes check this kadale bele/ chana dal kosambari and moong dal kosambari

Cucumber Salad

Filed Under: Breakfasts, Festival-Menu, Salads, Side Dishes

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Measurement Conversions

1 cup - 240mL (Volume)

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