While I was poring over my cookbooks for some different kinds of salads for Blogging Marathonthis week, I remembered that our own Kosambari (aka Koshimbir / Kosumalli) served as part of the South Indian Thali (or even everyday meal) is a great salad. I have posted the cucumber, plain Moong daland Carrot versions previously.
Today is a version with radish – credit to my mom who got us eating radish in both raw and cooked form right from our childhood. In many households till date, save for a handful of veggies, children (and adults) dont eat veggies as must as they ought to. And radish tastes yummier in the winters and we have started buying this veggie on a bi weekly basis to enjoy it fresh and crunchy 🙂
Hope you enjoyed the series, will come back next week with another theme 🙂
Radish Kosambari – radish salad with Moong dal (split green gram)
(Vegan and Gluten Free recipe)
Prep time : 15 mins, serves : 2
- Radish – 1 medium
- Soaked moongdal – 2 TBSP
- Salt – to taste
- Tempering : Oil (1/2 tsp), Green chillies (1 no.), Mustard seeds (1/4 tsp)
- Garnish : grated coconut (1 tsp) – optional, chopped coriander (1/2 tsp) , 2 tsp lemon juice (optional)
- Soak moong dal in warm water for 15 mins. While its soaking, wash, peel and grate radish into a bowl. Add the soaked and drained dal to it, add grated coconut, coriander and mix well. Let it sit for 5-8 mins.
- Now just before serving, make the tempering with oil, green chillies and mustard seeds. Pour onto the salad. Finish with salt and lemon juice.
- Serve immediately