Cucumber kosambari, vada pappu for Rama Navami. No cook prasadam for the festival as well as the summer season. Step by step photos, video.
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Kosambari or vada pappu is new to me until I explored the blogging world. I came to know this is also offered for Sri Rama Navami. 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 salad, you can enjoy it as such. This can also be served along other main dishes in a spread.
📝INGREDIENTS
Main ingredient in cucumber kosambari is moong dal. We can add vegetables like cucumber, carrot, mango as per our wish to this. 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.
Make sure all the ingredients are fresh for this recipe.
📖 Variations
You can skip mango 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.
💭 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.
🎥 Video
Is video more your thing? Watch how to make this here.
👩🏽🍳Related
Recipe card
Cucumber Kosambari recipe
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 as needed
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.
📸Cucumber Kosambari method
- 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.
- Mix well and serve.
You can also have this a mid day snack for this summer. Such a simple, refreshing salad with added protein from moong dal.
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.