Today's recipe is a very easy & yet tasty salad recipe that uses minimal ingredients. It's known as kosambari in Kannada. We generally add soaked lentils along with the cucumber to make this salad. Since, our family doesn't prefer the lentils, I skipped them & just made it with cucumber. Do try this simple & healthy salad.
Preparation Time: 5 mins
Cooking Time: 1 min
Tender cucumber: 2 nos
Salt: As needed
For the tempering:
Oil: 1-2 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 2-3 nos, torn
Green chilli: 1 no, slit
Asafoetida/hing: a pinch
For the garnish:
Grated coconut: 1 tbsp, fresh or frozen
Lemon juice: 1 tsp
Wash the cucumber thoroughly & slice off the ends of the cucumber. Peel the skin & chop it very fine.
If the cucumber is not tender, discard the seeds.
Prepare the tempering in a small wok. Add oil. When oil is hot, throw in the mustard seeds. When mustard seeds crackle, add the curry leaves & green chilli. When curry leaves wilt, turn off the heat & add the hing/asafoetida.
Pour this tempering over the cucumber.
Add the salt, grated coconut, lemon juice & mix well.
Serve it immediately.
As the cucumber oozes out a lot of water, it is advisable to make this salad just before serving. You could chop the cucumber in advance (if needed!). But add the salt, tempering & the garnish just before serving!