Mango Kosambari Recipe (Southindian Mango and Mung Bean Vegan Salad)

Southindian cuisine has very elaborate dishes or some dishes which can be prepared in a blink of an eye. Manga kosambari/kosumalli is a very simple and easy to prepare vegan salad, it is packed with full of flavors and taste. One can find this salad on a traditional southindian style plantain leaf meal or it is even prepared during fasting days since it is easy to digest.
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1 Cup Split Mung Beans
2 Cucumbers 
4 Carrots
1 Totapuri Mango
1/2 Grated Coconut
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
5 Sprigs Coriander
5 Sprigs Curry Leaves
4 Green Chillies 
4 Tsp Oil
1/4 Tsp Asafoetida
1/2 Lime
Salt as per taste

Totapuri/Killimooku Mango

Wash the split mung beans thrice soak in water for 1/2 hour.
Once the mung beans triple in size wash, drain and reserve in a colander.
Wash the mango, remove the stem part and slice into large pieces, finely chop the mango with skin reserve.

Peel, wash and remove seeds from cucumber finely chop and reserve.
Peel, wash and grate the carrots and reserve.
Grate the fresh coconut and reserve.
Finely chop only coriander leaves.

Heat a fry pan with oil on medium flame. Add mustard seeds, black gram dhal and fry till mustard splutters. Once the mustard has stopped spluttering add the asafoetida switch off the flame and add curry leaves.

In a mixing bowl combine all the finely chopped veggies, soaked and drain mung beans, grated coconut, 1/2 lime juice mix till well combined.

Just before serving add the mustard and curry leaves tempering, salt mix well. Garnish with coriander and serve...Enjoy😊

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