Cucumber kosambari, vada pappu for Rama Navami. No cook prasadam for the festival as well as the summer season. Step by step photos, video.
Kosambari or vada pappu is new to me until I explored the blogging world. I came to know this is also offered for Sri Ram Navami festivities. Mom makes Panakam and Neer mor, don't remember exactly if I have tasted or not.
When I posted carrot kosambari, I used tempering in it. But this cucumber kosambari is just a no cook version, even no tadka. Just a moong dal salad, with a vegetable, you can enjoy it as such. This can also be served as side dish along other main dishes in a spread.
Cucumber Kosambari INGREDIENTS
- Cucumber - Main ingredient for this recipe, you can use any variety, pale green or dark green. I peeled the skin off
- Fresh Coconut - Gives a mild, rounded taste that goes well in this dish/ salad
- Raw Mango - Optional but gives a balanced taste instead of bland and flat
- Moong dal - Adds a little texture and protein to the salad
- Coriander leaves - For flavor
- Green chilies - Just for spice, flavor
- Salt - For taste
Please refer to my Recipe card below for measurements.
Step by step Images
- Take moong dal in a bowl and wash well. Add enough water and soak for an hour. Once soaking time is done, drain completely from water using metal strainer.
- Meanwhile prepare all the other ingredients needed and keep ready.
- Then take a mixing bowl. Place all the ingredients in it. ¼ cup Moong dal, mango, coconut, ½ cup cucumber, coriander and salt.
- Mix well and serve.
You can also have this a mid day snack for this summer. Such a simple, refreshing salad recipe with added protein from moong dal.
Variations
You can skip mango in this kosambari recipe and use lemon juice as well as the vice versa. A tempering can be done with a teaspoon of oil, mustard, urad dal and asafoetida for more flavor. The vegetable addition can be varied in quantity.
Use whole moong sprouts (green gram) for more nutritional value and fiber.
If you like a color pop or a sweet element in your salad, use 2-3 tablespoons pomegranate in this recipe.
You can add salt and mix at the time of serving, to avoid salad becoming watery. In case it becomes watery, drain the excess water.
You can do a tempering in a small pan with South Indians typical items like ¼ teaspoon mustard seeds, asafoetida (hing), 1 dry red chili and curry leaves.
Top tip
After mixing, it is best to serve immediately or within an hour for fresh taste. Since we are consuming raw, please make sure to wash/ clean the ingredients well.
If you are in hurry and want to reduce soaking time, soak moong dal in hot water.
Video
Is video more your thing? Watch how to make this here.
Related
Recipe card
Cucumber Kosambari Recipe | Vada Pappu
Ingredients
- ¼ cup Moong dal
- ½ cup Cucumber
- ¼ cup Mango
- ¼ cup Coconut
- 1 Green chilli
- 2 tablespoon Coriander leaves
- Lemon juice Optional
- Salt
Instructions
- Take moong dal in a bowl and wash well. Add enough water and soak for an hour.
- Meanwhile prepare all the other ingredients needed and keep ready.
- Once soaking time is done, drain completely from water using metal strainer.
- Then take a mixing bowl. Place all the ingredients in it.
- Mix well and serve.
Video
Notes
- If you do not have mango, you can skip and just use lemon juice for tanginess. While using mango, not necessary to use lemon juice. However, I used because my mango was not at all tangy and added just for flavor.
- Serve immediately as cucumber may leave out water.
Mohan Murthy says
This is a very old dish prepared not only during Ram Navami but also as a part of the lunch menu for all auspicious and festive occasions.