Curry Leaf


Kosambari south Indian salad made from pulses and tempered with mustard seeds. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Kosambari is made as a prasaad or offering to GOD during Ganesha Chaturthi and Rama Navami. During Varamahalakshmi and Gowri festivals women exchange kosambari along with turmeric and vermilion to celebrate.


  1. 1 Cucumber Chopped
  2. 1 Tomato Chopped
  3. 1/2 Cup Moong Dal
  4. 1 Carrot Grated
  5. 1 Tablespoon grated Coconut
  6. 1 Green Chilli finely Chopped
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon Juice
  9. Salt to taste
  10. Pepper to taste


  1. 1 Tablespoon Oil
  2. 1 Teaspoon Mustard Seeds
  3. A Pinch of Asafoetida
  4. Few Curry Leaves



  • Soak Moong Dal for an Hour in Warm water
  • Grate Carrot and Coconut and Keep it in a bowl
  • Add in Chopped Cucumber and tomato
  • Add in finely chopped green chilli, Salt and Pepper
  • Pour in Lemon Juice, Fresh Chopped Coriander Leaves
  • Drain water from Moong Dal and add dal to the above salad
  • Mix everything and Pour the tempering over it
  • For Tempering: Heat Oil and crackle mustard seeds
  • Add Asafoetida and curry leaves to oil
  • Pour the tempering over the salad and mix it
  • Serve Chilled as a side or a Salad

Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish


* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe