Kosumbari is a typical and traditional veg salad in Karnataka.
- Peeled and finely chopped English Cucumbers – 2 cups
- Moong dhal – 1/4 cup
- Finely chopped Green chillies – 3 no
- Lemon juice – 1tbsp
- Salt to taste
- Cooking oil – 1 teaspoon
- Mustard seeds – 1/4 teaspoon
- Asafetida – a couple of pinches
- Cilantro – 3 tbsp. (finely chopped)
- Grated coconut – 3 tbsp.
- Fresh basil leaves (optional) – 1 tbsp.
- Soak Moong dhal in water in a bowl for about an hour, drain the water and set aside. Using warm/hot water will speed up the soaking process.
- Add the finely chopped cucumber, cilantro, basil, green chillies and grated coconut to the Moong dhal and mix well.
- In a small pan, heat oil, pop mustard seeds, add the Asafetida and fry for a second. And pour the mixture over the above cucumber mixture; add salt & Lemon juice. Mix well once again.
- The Kosambari is ready to serve.
This tastes very good with rice and ghee. Also serves as a good side dish.
Source: Sadhanas Kitchen
General guidelines for healthier food – Both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.