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A classic Karnataka-style cucumber and moong dal salad. This crunchy, tangy, and light salad is incredibly refreshing and easy to make, perfect as a side for any South Indian meal or as a festive offering.
Soak the Moong Dal
Prepare the Salad Base
Make the Tempering (Oggarane)
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A classic Karnataka-style cucumber and moong dal salad. This crunchy, tangy, and light salad is incredibly refreshing and easy to make, perfect as a side for any South Indian meal or as a festive offering.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 124.25 calories per serving with 4.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or snack.
Combine and Serve
Replace half the cucumber with finely grated carrots for a vibrant color, added sweetness, and a boost of Vitamin A.
Use sprouted moong beans instead of soaked moong dal for a healthier, more nutrient-dense version. No soaking required.
Add a handful of pomegranate arils just before serving for a burst of sweetness, color, and juicy texture.
For a version suitable for religious offerings (naivedyam) or for those who avoid onions, simply omit the chopped onion from the recipe.
Made primarily with cucumber, which is over 95% water, this salad is incredibly hydrating and has a natural cooling effect on the body, making it perfect for warm weather.
The soaked moong dal is an excellent source of plant-based protein and dietary fiber, which is essential for muscle repair, satiety, and providing sustained energy.
High in dietary fiber from cucumber, coconut, and dal, this salad promotes healthy digestion and regular bowel movements. The addition of hing (asafoetida) in the tempering also helps prevent bloating.
Fresh lemon juice and coriander leaves are rich in Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against cellular damage.
Yes, it's exceptionally healthy. It is a low-calorie, high-fiber salad packed with plant-based protein from moong dal, vitamins and hydration from cucumber, and healthy fats from coconut. It's light, refreshing, and aids in digestion.
A standard serving of Southekayi Kosambari (approximately 1 cup or 164g) contains around 110-130 calories, making it a perfect light and nutritious side dish or snack.
It is best served fresh. However, you can do the prep work in advance: chop the vegetables, soak and drain the dal, and grate the coconut. Store them in separate airtight containers in the refrigerator. Combine everything and add the tempering, salt, and lemon juice just before serving.
This usually happens when salt is added too early. Salt draws moisture out of the cucumber through osmosis. To prevent a soggy salad, always add salt and lemon juice right before you intend to serve it.
It is a traditional side dish in Karnataka feasts and pairs wonderfully with Chitranna (lemon rice), Bisi Bele Bath, Vangi Bath, or plain rice with sambar and rasam. It's a key component of a festival meal (thali).