Avinash Shashidhara
Avi trained as a chef in his hometown Bangalore, and worked in prominent restaurants in the UK, where he’s been for 13 years. He loves developing delicious Indian recipes that remind him of home.
Avi’s Kosambri Salad
Avinash Shashidhara
Effort:
Complexity:
Cost:
Serves: 8
Prep time: 5 mins (+ 1 hour to soak the dal)
Ingredients:
100g yellow moong dal
1 large cucumber
1 medium red onion
1 green chilli
1 large carrot
1/2 bunch coriander leaves
1/2 a fresh coconut
juice of 2 lemons
salt, to taste
Veg Portions / Serving: 1
Recipe donated by Avinash Shashidhara for Veg Power. Recipe and photography by Avinash Shashidhara.
This Kosambri salad is one made of yellow moong dal, cucumber, pink onions, and freshly grated coconut. It is a very typical Karnataka dish eaten at the beginning of a meal, with, or at the end of a meal. Usually served at weddings, festivals or simply at home to compliment other dishes. It is vegan and vegetarian.
Method:
Soak the yellow moong dal in cold water for an hour and drain. Grate the coconut and carrot. Finely chop the cucumber, onion, coriander and chilli, or cut them into ribbons. Mix all the ingredients in a bowl and season with salt and lemon juice. Let it sit for 5 minutes and serve.
Kids in the kitchen:
Get the kids to soak the beans, and grate the carrot. If you’re using fresh coconut they’ll love grating that, too. They can juice the lemons using a squeezer or by using their hands, fishing out any stray pips.
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