Simple, practical, and full of everyday flavour, Hesaru Bele Southekayi Kosambari (Cucumber Kosambari) is a vegetarian South Indian side dish made with cucumber, moong dal/split green gram dal, and water in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: South Indian
Ingredients
- 2 small cucumber (diced (about 1.5 cups))
- 1/4 cup moong dal/split green gram dal
- water (enough for soaking moong dal)
- 2-3 tablespoons coriander leaves
- 1/4 cup coconut
- 2 tablespoons lemon juice
- salt (to taste)
Tempering:
- 2 teaspoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 green chili (finely chopped)
- 1 stalk curry leaves
- a pinch hing (asafetida) ((optional))
Method
- Rinse and soak moong dal for 1-2 hours and drain the excess water in a strainer. If you don't have time soak in hot water for 30 min.
- Prepare the tempering, heat oil. Once it's hot, add mustard seeds, and let them crackle. Then add green chilies, curry leaves, and asafetida (hing) and saute for a few seconds. Keep aside.
- Add all the ingredients like cucumber, coconut, coriander leaves, tempering, salt, and lemon juice in a mixing bowl. Mix everything well.
- Serve cucumber kosambari immediately as a side dish with steamed rice, rasam, or eat as a salad.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
