Monday, September 26, 2011
KOSAMBARI / KOSUMALLI
Kosambari is a traditional side dish prepared during all the feasts in South India and it occupies its own specific space on the banana leaf. It is one of the easiest , quickest and tasty Prasaadams served in leaf cups during Navaraatri.
THIS IS A GLASS PAINTING OF PAARVATHI IN THE DOME OF THE BAND STAND IN A PARK AT MYSORE.
THE GRANDEUR OF THE MYSORE PALACE ILLUMINATED FOR DASARA. BOTH THE PHOTOS ARE CLICKED BY GUHAN.
Green gram dal - 1 cup
Finely chopped cucumbers - 4 cups
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Asafoetida - 1 pinch
Finely chopped green chillies - 1 tbsp
Curry leaves - a few
Salt - 3/4 tsp
Lime juice - 2 tbsps
Chopped coriander leaves - 2 tbsps
Fresh coconut gratings - 2 tbsps
1. Wash and soak green gram dal for half an hour.
2. Thoroughly wash and chop the cucumbers along with the green peel and let it stand for fifteen minutes .
3. Heat oil and add the mustard seeds.
4. When the mustard splutters add the asafoetida and then the green chillies and the curry leaves.
5. Add the soaked and drained green gram dal and saute till dry.
6. Squeeze out the water from the cucumber and add the vegetable to the dal.
7. Quickly saute for a few more seconds till dry and switch off flame. Neither the dal nor the cucumber should be cooked. Sauteing is done only to remove moisture.
8. Dissolve salt in the lime juice and mix with the dal and cucumber mixture.
9. Garnish with chopped coriander leaves and fresh coconut gratings.
Offer to Shakti and then relish the prasaadam with all the invitees.