Soutekaayi kosambri | Cucumber salad
By Leena Hegde, Puttanamane
Cucumber Kosambri or kosambari is an easy and refreshing salad made with finely chopped cucumber, split green gram, lemon juice, green chilli, and salt. While cucumber kosambri or salad goes well with main meals, you can even consume it as a snack. Usually lentils are not added when used as a snack, and lentils are an essential ingredient when it is a side dish.
Instrument used to chop cucumber / vegetables
Cucumber is chopped to very tiny pieces using Mettagatti / mett katti to make kosambri. Mettgatti / mett katti is a traditional knife used for chopping vegetables, fruits, and scraping coconuts. A traditional carved blade is fixed on a wooden base, typically used to cut vegetables and fruits, and a round serrated piece of metal on its tip to grate coconut. The blade should be cleaned and dried after every use.
Prep time
45 mins
Cook time
0
Cool off time
0
Total time
45 mins
Course
Side dish
Diet
Vegan, Vegetarian
Difficulty level
Easy
Servings
500 g
Ingredients
-
400 g cucumber
- 100 g split green gram (Hesaru bele or moong dal)
- 1 to 2 green chillies
- 2 teaspoons lemon juice
- 1 to 2 tablespoon chopped coriander leaves
- Salt as required
Cookware / Utensils
-
Bowl(s)
- Spoon
- Knife
Instructions
Instructions
- Rinse split green gram lentils 3 to 4 times or until clean.
- Then, soak the lentils for about 30 to 45 minutes.
- Rinse and chop green chillies and coriander leaves.
- Wash cucumber and chop finely.
- Once the lentils are soaked well and softened, drain them very well.
- Add the lentils to chopped cucumber.
- Add chopped coriander leaves, green chillies, and salt.
- Mix well.
- Cut lemon and add 2 teaspoon lemon juice. Mix everything very well.
- Consume or serve immediately.
Step by step guide
How to make Soutekaayi Kosambri
1. Rinse split green gram lentils 3 to 4 times or until clean. Then, soak the lentils for about 30 to 45 minutes.
2. Rinse and chop green chillies and coriander leaves.
3. Wash cucumber and chop finely.
4. Once the lentils are soaked well and softened, drain them very well.
5. Add the lentils to chopped cucumber.
6. Add chopped coriander leaves, green chillies, and salt.
7. Mix well.
8. Cut lemon and add 2 teaspoons lemon juice. Mix everything very well.
9. Consume or serve immediately.
Notes
-
Salt and lemon juice: Add lemon juice after adding and mixing salt to the kosambri. Adding lemon juice before salt may make kosambri taste bitter.
Add salt and lemon juice just before consuming or serving the kosambri. If added earlier, cucumber will release water. You can have juice too along with kosambri, but it may turn bitter if you keep it for long hours.
- You can use black pepper instead of green chilli.
- You can also add 1 tablespoon grated fresh coconut to kosambri.
