Kosambari – Tamil Varsha Pirapu | New Year

Wishing you all a happy Tamil New Year. “Puthandu”, New year in Tamil falls on the first day of the month of Chithirai (the mid of April according to the Gregorian calendar). The tamil people observe this date as the start of the new year and celebrate it with pomp and show. The feast as usual consists of Payasam, Vadai, Appalam, Kosambari and Pachidi.

The Kosambari, todays post is a fresh and breezy salad made with pulses – Moong dahl. It originates from the Udupi (a region in South Karnataka) cuisine, known for its vegetarian dishes.

 

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Kosambari
Prep Time
1 hrs
Cook Time
1 min
Total Time
1 hrs 1 min
 

Fresh and breezy salad made with moong dahl, cucumber and raw mango and carrot. 

Course: Salad
Cuisine: Indian
Servings: 3
Author: Nisha
Ingredients
  • 3 Tbsp Pasi Parupu | Moong Dahl soaked in water for about 1 hour
  • 1 Cup Finely diced Cucumber
  • 3 Tbsp Grated Raw Mango Optional
  • 3 Tbsp Grated Carrot Optional
  • Salt to taste
  • Finely chopped coriander
  • Finely chopped Mint leaves Optional
Tempering
  • 1/2 tsp Ennai |Oil
  • 1/4 tsp Kadugu | Mustard Oil
  • 1 no's Pachai Milagai | Green Chilly,Slit lengthwise
Instructions
  1. In a bowl, mix the dahl, cucumber, raw mango & carrot together. Add salt to taste. 

  2. In a small kadai | pan, heat oil. Once hot, add the mustard seeds and let it splutter.

  3. Then add the green chillies and give a quick mix. Turn off the flame and pour the tempering over the mix. 

  4. Give the mix a stir. Check for salt and adjust if needed. Finally, garnish it with coriander leaves. 

Notes
  1. If you are not adding raw mango, you can squeeze little lime juice. This is optional but the lime gives a nice kick. 
  2. Apart from adding the coriander leaves, you can also add other fresh herbs like mint. It imparts a nice flavour. 

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