Kale salad – south Indian style :
It’s Diwali. Time to celebrate with family and friends, indulge in sweets and delicacies. Along with these indulgences, our family meal also included Kale salad – Kale kosambri.
A childhood favourite of mine – termed ‘kosambri’ is a must addition to any festive or wedding meals. As a child I was a very fussy eater…hated everything brown, green, yellow or in-between. Which meant I was averse to almost everything except one dish – ‘Kosambri’ !
It’s a traditional crunchy salad prepared using either yellow split peas or de-husked split green gram, along with coconut, green chili, lemon juice.
I remember….. during the meal, the person serving at weddings would go past offering second helpings of various wonderful south Indian traditional dishes…. I would say ‘no’ to everything except – yes that’s right! ‘kosambri’!
This recipe includes the additional nutritional element of power packed Kale with no adverse consequences when it comes to taste nor acceptance. Do try it!
de-husked split green gram – 1/2 cup (mung dal) (yellow split peas or chana dal can also be used)
kale – 2 cups loosely packed (a green leafy vegetable)
cucumber – finely chopped 1/2 cup
fresh shredded coconut – 3 tbsp
lemon juice – 3 tsp (or as per taste)
salt to taste
for tempering –
oil – 2 tsp
mustard seeds – 1/2 tsp
asafoetida – 1 pinch (hing) (avoid asafoetida if on a gluten-free diet)
green chili – 2 finely sliced (if you like it mild use just 1)
- de-husked split green gram - ½ cup (mung dal)
- kale - 2 cups loosely packed
- cucumber - finely chopped ½ cup
- fresh shredded coconut - 3 tbsp
- lemon juice - 3 tsp (or as per taste)
- salt to taste
- for tempering -
- oil - 2 tsp
- mustard seeds - ½ tsp
- asafoetida - 1 pinch (hing) (avoid asafoetida if on a gluten-free diet)
- green chili - 2 finely sliced
- wash and soak de-husked split green gram in water for 1 hr, then drain out the water completely
- remove the thick stem part of the kale leaves and chop . cook in boiling water for 6-8 minutes and drain out the water. allow to cool(you can also cook then chop)
- now in a bowl, add soaked de-husked split green gram, cooked and chopped kale, grated fresh coconut, lemon juice, salt and mix everything well
- prepare tempering in a separate small pan by heating 2 tsp oil. splutter mustard seeds in it, add asafoetida and green chili. switch off the heat
- transfer the tempering onto the mixture of the other ingredients. mix well
- enjoy the nutritious, crunchy, juicy, just enough spicy Kale Salad - South Indian style!