Healthy Indian Salad Recipes-Hesaru Bele Kosambari
I love salads. Here I am sharing Healthy Indian Salad Recipes in a series of posts.
But I like those salads, the Indian way.
Anything raw or near raw is fantastic. However, the exotic sounding, looking and tasting salads of the East for me are good only in a fancy restaurant or at a special home cooked meal, once in a blue moon. When it comes to day to day salads, they do not work for me.
Recuperating from a Myasthenia Gravis crisis and Type 2 lung failure, I had to incorporate raw vegetables in my daily diet. That is when I decided to simply revisit the old recipes from our Indian cuisine, starting with Karnataka, my mother’s home state.
While vegetables help in better bowel movement, healing the gut, increasing fiber, adding all the important nutrients to the plate, spices like garlic and ginger add the zing to a meal, providing the necessary antioxidant and infection-fighting properties.
The last post of mine on 10 Lifestyle Changes I Made That You Should Also Make, got such a fantastic response from so many new friends across the globe asking for those salad recipes, I just had to sit and pen them down.
Healthy Indian Salad Recipe
I begin this short series of Healthy Salads-The Indian Way with my favorite Kosambari. This is from Karnataka and I have childhood memories attached to it. I vividly remember, it being served during South-Indian temple weddings, the few that I attended, in a corner of the plantain leaf. Too less I used to feel, till Amma made it at home. I can make a meal out of it.
Hesaru Bele Kosambari
Soak 1/4th cup moong dal for an hour in water till soft. If in a hurry, then soak in warm water for 1/2 hour.
Meanwhile, finely chop the following: 1 cup cucumber
4 tsp coriander leaves
1 green chili
1 green chili. And grated 4 tbsp coconut
Mix the above ingredients together in a bowl.
Add 3 tsp lemon juice
1/4th tsp grated ginger
Add salt to taste. If you are serving it after some time, you could add the salt closer to it. Also, I prefer rock salt than the iodized salt in the market. One of the changes I made in my lifestyle. You could buy it here.
Now take 1 tsp ghee in a small pan.
When it heats up, add 1/2 tsp mustard seeds. Let it splutter. Switch off the gas.
And add 10 curry leaves.
and a pinch of asafoetida.
Add the tempering to the kosambari. Close with a lid for the aroma to mingle with the salad. You could also keep it in the fridge for a while. Serve as a side dish with hot white rice and ghee.
Here is the video of the same recipe.
I hope you like the first in the series of healthy Indian salad recipes. I promise to keep adding more recipes and food I have adopted in my house over the past few years. In fact, talking of changes and adaptation, you might want to check out the recipe for Parsley ki Chutney! Something, I completely customized to the Indian palate.
More in my next…
Other Healthy Recipes
- Preparation Time: 01:00
- Cook Time: 00:05
- Cuisine: Karnataka
- Servings: 4
- Soaked Moong Dal-1/4 cup
- Finely Chopped Cucumber-1 cup
- Grated Coconut-4 tbsp
- Finely Chopped Fresh Corriander leaves-4 tsp
- Grate Ginger-1/4th tsp
- Lemon Juice-3 tsp or as per taste
- Salt-to taste
- Chopped Green Chilli-1
- Ghee-1 tsp
- Mustard Seeds/Sarson-1/2 tsp
- Curry Leaves/Kaddi Patta-10
- Asafoetida-1 pinch
- 1Soak moong dal for an hour in water till soft. If in a hurry, then soak in warm water for 1/2 hour.
- 2Meanwhile, finely chop cucumber, coriander leaves, green chilly. And grate the coconut.
- 3Mix the above ingredients together in a bowl. Add the lemon juice, grated ginger, and salt. If having after some time, you could add the salt closer to serving.
- 4Now take ghee in a small pan. When it heats up, add the mustard seeds. Let it splutter. Switch off the gas. And add the curry leaves and asafoetida.
- 5Add the tempering to the kosambari. Close with a lid for the aroma to mingle with the salad. You could also keep it in the fridge for a while.
- 6Serve with hot plain white rice and ghee as a side dish.