Name Cucumber Salad Recipe - Quickcomber sausage
A high protein South Indian Recipes recipe with cucumbers - finely chopped, yellow moong dal (split) - soaked for 4 hours, lemon - juiced. Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
8 steps- 1
To begin making the Hesaru Bele Southekayi Kosambari Recipe, we will first make the tempering
- 2
Heat the oil in a tadka pan and add mustard seeds
mustard seeds(1/2 teaspoon) - 3
Once the mustard seeds crackle, add asafoetida, green chillies, curry leaves and saute until the curry leaves crisp up
coriander (dhania) leaves - handfulmustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)green chillies - finely chopped(2)sprig curry leaves - few(1) - 4
Turn off the heat and keep aside
- 5
Into a large mixing bowl, add the moong dal, cucumber, grated coconut, coriander leaves, lemon juice, salt to taste and the prepared tempering
yellow moong dal (split) - soaked for 4 hours(1/2 cup)lemon - juiced(1)fresh coconut - grated(1/4 cup)coriander (dhania) leaves - handfulsalt - to tastecoconut oil(1 teaspoon)sprig curry leaves - few(1) - 6
Mix well to combine
- 7
Transfer Hesaru Bele Southekayi Kosambari into serving bowl and serve chilled
- 8
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
Rate this recipe
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Name Cucumber Salad Recipe - Quickcomber sausage
A high protein South Indian Recipes recipe with cucumbers - finely chopped, yellow moong dal (split) - soaked for 4 hours, lemon - juiced. Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
8 steps- 1
To begin making the Hesaru Bele Southekayi Kosambari Recipe, we will first make the tempering
- 2
Heat the oil in a tadka pan and add mustard seeds
mustard seeds(1/2 teaspoon) - 3
Once the mustard seeds crackle, add asafoetida, green chillies, curry leaves and saute until the curry leaves crisp up
coriander (dhania) leaves - handfulmustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)green chillies - finely chopped(2)sprig curry leaves - few(1) - 4
Turn off the heat and keep aside
- 5
Into a large mixing bowl, add the moong dal, cucumber, grated coconut, coriander leaves, lemon juice, salt to taste and the prepared tempering
yellow moong dal (split) - soaked for 4 hours(1/2 cup)lemon - juiced(1)fresh coconut - grated(1/4 cup)coriander (dhania) leaves - handfulsalt - to tastecoconut oil(1 teaspoon)sprig curry leaves - few(1) - 6
Mix well to combine
- 7
Transfer Hesaru Bele Southekayi Kosambari into serving bowl and serve chilled
- 8
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
Rate this recipe
