There are some signature dishes from a South Indian festival or wedding meal. One of them has to be this hesarubele kosambri or mung dal kosambri. Kosambri means a lentil or a vegetable salad in Kannada.
One of the most important side dishes to be served but often ignored by people. The quantity served is usually quite less as hesarubele kosambri is meant to be a starter and is made from soaked mung lentil and is not cooked. It is high in protein and is meant to get one started with the meal.
This simple and humble hesarubele kosambri has freshly grated coconut and lemon/lime juice to flavour it. The mustard tadka gives it crunch and aroma. Some people add finely chopped cucumber or grated carrot as well but plain version is best I think 🙂
Hesarubele kosambri is also made during festivals to distribute to people when they exchange wishes after performing the puja rituals. Be it Ganesha Chaturthi or Ram Navami this hesarubele kosambri will feature on the menu. Try other mung dal and usli recipes from FOI:
- Hesarubele payasa
- Pongal
- Hesarukalu Usli
- Madike Usli
- Roasted mung dal
Also try baalehannu rasayana for festivals. A great combo with this hesarubele kosambri…
- 4 Tbsp or ¼ Cup mung dal/hesarubele
- 1 Tsp oil
- ½ Tsp mustard
- A pinch of hing
- ¼ Cup freshly grated coconut
- Juice from ½ a lemon/lime
- Chopped coriander to garnish
- 1 broken dry red chilli
- Few curry leaves
- Salt to taste
- Add mung dal/hesarubele in a bowl, rinse twice with water and let it soak for 2-3 hours
- Drain water from the soaked mung dal
- Make tadka with oil, mustard, hing, broken red chilli, curry leaves and pour this over the well drained mung dal/hesarubele
- Next add grated coconut, chopped coriander, salt to taste and mix well
- Finish with lemon/lime juice
- Garnish with coriander and serve
It is best if everything is mixed just before serving
If there is leftover kosambri it is probably best to refrigerate it, uncooked mung dal and coconut will spoil at hot and humid room temperatures
Hesarubele Kosambri Stepwise:
Add mung dal/hesarubele in a bowl, rinse twice with water and let it soak for 2-3 hours
Drain water from the soaked mung dal
Make tadka with oil, mustard, hing, broken red chilli, curry leaves and pour this over the well drained mung dal/hesarubele
Next add grated coconut, chopped coriander, salt to taste and mix well
Finish with lemon/lime juice
Garnish with coriander and serve
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