In South Indian cuisine, salad or kosambari plays a very important role and gets prepared more often than you can imagine, especially during summer. It’s always made with cucumber, carrot and/or lentils and served as a side dish for lunch, to relish with the rice. In Udupi, salad or kosambari is also prepared using lentils alone.
Out of all varieties my family favorite is chana lentil and cucumber salad. In summer everyday such salads are made to beat the heat and keep body fit. Protein packed chana lentil and body coolant cucumber together make this chana lentil and cucumber salad healthy and keeps adverse affects of summer at bay. Fresh, tender cucumber is cubed and mixed with half ground bengal gram lentil, then spiced with green chilly and dressed with lemon juice. Grated coconut and coriander leaves garnish the salad making it colorful. Hmmmm… salivating…
Easy, simple and quick salad recipe is here.
Meet you all with one more interesting recipe. Till then bye.