Kosumbari
Srirama navami, which is said to be the birthday of Lord Sri Rama and also the day on which he married Seetha is celebrated by Hindus on the ninth day (navami) of Chaitra maasam (Hindu month). The day falls on a typical summer day and to beat the scorching heat and to quench the thirst, prasadams like panaka(m), vadapappu /pannaram, buttermilk are offered / distributed at temples. These food items, which have a cooling effect on body are also prepared at homes and shared. People in Andhra also distribute hand held bamboo fans.
Panakam is a healthy drink made up of jaggery, ginger and cardamom. Whereas, vadapappu or pannaram is soaked moongdal (in telugu). In the neighboring state Karnataka, moongdal is jazzed up with addition of coconut and a little bit of spices. Sometimes, chopped cucumber is added as well. The end result, Kosumbari is a mouthwatering salad, which can be easily prepared and fulfilling on any day.
Kosumbari - 'K' entry for Nupur's A- Z event.
Ingredients:
A big cucumber - 1
Moong dal - 1/4 cup
Fresh coconut, grated - 1/4 cup
Mustard Seeds - 1 tsp
Asafoetida - 1/4 tsp
Green chillies, finely chopped - 2
Salt - Accordingly
Cilantro chopped finely - 1 tsp
Curry leaves - A few
Oil - 1 tsp
Lemon juice - (optional)
Soak the moongdal in water for about 30 minutes. By the time, they would be tender and when you try to break them with your fingers, each bean splits into two.
Peel and cut the cucumber lenghtwise into quarters. Remove the seeds. Chop cucumber into fine bits. Add moongdal, coconut, salt, green chillies, cilantro to the cucumber pieces.
Heat oil in a small pan. Add mustard seeds, curry leaves and asafoetida. When mustard seeds start to crackle, turn off the stove and pour it on cucumber mixture.
Drizzle some lemon juice, if you are using.
Mix well and serve.
Kosumbari - 'K' entry for Nupur's A- Z event.
Ingredients:
A big cucumber - 1
Moong dal - 1/4 cup
Fresh coconut, grated - 1/4 cup
Mustard Seeds - 1 tsp
Asafoetida - 1/4 tsp
Green chillies, finely chopped - 2
Salt - Accordingly
Cilantro chopped finely - 1 tsp
Curry leaves - A few
Oil - 1 tsp
Lemon juice - (optional)
Soak the moongdal in water for about 30 minutes. By the time, they would be tender and when you try to break them with your fingers, each bean splits into two.
Peel and cut the cucumber lenghtwise into quarters. Remove the seeds. Chop cucumber into fine bits. Add moongdal, coconut, salt, green chillies, cilantro to the cucumber pieces.
Heat oil in a small pan. Add mustard seeds, curry leaves and asafoetida. When mustard seeds start to crackle, turn off the stove and pour it on cucumber mixture.
Drizzle some lemon juice, if you are using.
Mix well and serve.
8 comments:
What a refreshing treat! Thanks for participating, Suma.
Very nice to know about the different Prasadams for Ram navami
Whereas you use soaked moong dal to make a salad, during Poojas we mix soaked Moong Dal with fresh grated coconut, banana, some sweets made from "chena" and that mix is absolutely yummy
Such a comfort food Suma. Viji
MMMM!!! I can feel the freshness already. Beautiful snap.
Kosambari's are always so good for your stomach isn't it Suma. We make it using different combinations of veggies as well. Loved your presentation.
Hi Suma, I love moong dal and haven't tried it uncooked. Your kosumbari looks so cool and tempting for a warm day! Thanks for sharing -- I will pick up a cucumber to try this :)
a refreshing dish perfect for spring.
Cool,refreshing and healthy is your Kosumbari. Nice picture.
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