Refreshing Udupi temple raw salad of soaked yellow moong dal, crisp diced cucumbers, fresh coconut, and lemon juice with a warm coconut oil tempering.
Lunch · 15 min prep · 5 min cook · serves 4 Newly added
Ingredients
- 1/2 cup moong dal (split yellow) , soaked in water for 1 hour, drained completely
- 1/2 cup cucumber , peeled and finely diced
- 1/4 cup coconut (fresh grated)
- 1 green chili , finely minced
- 1 tbsp lemon , juiced
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 1 pinch hing (asafoetida)
- 1/2 tsp salt
Preparation
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Drain the soaked yellow moong dal thoroughly in a fine-mesh colander, pressing lightly to expel excess water.
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In a wide mixing bowl, combine the drained moong dal, finely diced cucumber, fresh grated coconut, and minced green chili.
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Heat the coconut oil in a small tempering pan over medium heat.
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Add the mustard seeds and allow them to crackle.
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Add the pinch of hing and remove from the heat immediately.
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Pour the warm tempering directly over the dal and vegetable mixture.
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Just before serving, sprinkle the salt and drizzle the fresh lemon juice over the salad.
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Toss gently with a spoon to integrate and serve immediately as a raw, crisp course.
In the tradition
Kosambari is an essential element of every festival banquet (habba oota) across Karnataka and the Dvaita Madhwa community. Consumed raw, soaked yellow mung dal provides active enzymes and plant protein, while cooling cucumber and coconut hydrate the body and balance internal heat during festival ceremonies.
Sources & further reading
- Udupi Sri Krishna Matha Tradition , Madhwa Sampradaya Kitchens
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.