There’s one salad I all the time seemed ahead to each summer time as a child. A cucumber kosambari. This widespread salad from Karnataka is a superbly wholesome choice that enhances one among Karnataka’s most iconic rice dishes – the wealthy bisi bele tub. Identical to the remainder of India, cucumber turns into a recurring ingredient in summer time diets in lots of South Indian properties. With about 95% water, there are few greens that may cool you down like cucumber.
Along with protecting you hydrated and being wealthy in fibres, cucumber can be wealthy in anti-oxidants and Vitamin A and Vitamin Ok which possess a number of well being advantages. Apart from salads and pachadis (raitas) the place cucumber is served uncooked, cucumber can be a curry and chutney ingredient in Andhra. We spherical up some flavourful but easy recipes that you may do that summer time:
Recipe: Cucumber Kosambari
This contemporary and lightweight salad is often made with cucumber and moong dal. It is also a part of festive menus in lots of South Indian properties throughout festivals like Ram Navami.
Substances:
- Moong dal: 1/2 cup
- Finely chopped cucumber : 1 to 1 and a half cups
- Grated coconut: 3 tablespoons
- Chopped coriander leaves: 1/4 cup
- Chopped inexperienced chillies: 2 or 3
- Juice of 1/2 or 1 lemon (relying on how tangy you need it)
- Asafoetida: 1/4 teaspoon
- Salt: to style
For the seasoning:
- Rice bran oil or coconut oil: 1/2 teaspoon
- Mustard seeds: 1/2 teaspoon
- Pink chilli: 1
Methodology:
Soak moong dal for one hour.
Drain water utterly.
Chop cucumber (high-quality).
Stir all elements in a bowl with required quantity of salt and lemon juice.
Mood the mustard and crimson chilli. Now, add it to the bowl and blend effectively.
Dosakaya Chutney / Kheera Dosakaya Chutney
Considered one of my favorite chutneys from Andhra, this one works very well with dosa.
Substances
- 1 cup cucumber peeled and diced
- 2-3 teaspoons of finely chopped cucumber
- 2 tbsp roasted peanuts
- 1/2 tbsp mustard seeds
- 1 tbsp urad dal
- 1 tbsp channa dal
- 1 tsp cumin seeds
- 1/2 tbsp turmeric powder
- 2 crimson chilli
- 1 inexperienced chilli
- 3 pods garlic
- Small piece of tamarind
- Small piece of jaggery
- 3 tbsp cooking oil
- Salt as required
Methodology
Dry roast the peanuts on a low flame for about 4-5 minutes. Switch to a bowl and funky it down.
Warmth oil in a pan add mustard, crimson chilli, channa dal, urad dal, and cumin seed, and fry on a low flame. Then add garlic and inexperienced chilli and sauté it.
Cool the combination down.
Toss a small piece of tamarind, salt, turmeric, a chunk of jaggery, roasted peanuts & add the sautéed combination right into a mixer and grind it coarse. Add the diced cucumber and grind it to a paste.
Switch it to a bowl, add 2-3 teaspoons of the finely chopped cucumber combine effectively.
‘Mood’ with mustard seeds and dal.
That is my ‘go to’ summer time repair. It really works as an awesome accompaniment for rice and sambar or rasam or perhaps a biryani.
About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. College lunch packing containers are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely acquired stronger as I’ve explored culinary cultures, avenue meals and high-quality eating eating places the world over. I’ve found cultures and locations by means of culinary motifs. I’m equally captivated with writing on shopper tech and journey.
