Cucumber Kosambari / salad

In any of the south Indian functions, meals is incomplete without kosambari. Usually they prepare Cucumber kosambari for functions whether it is marriage, naming ceremony or whatever it is.
In functions, usuallt it Cucumber is mixed with soaked split green gram/moong dal or soaked Bengal gram. But I prefer to prepare without adding any of the grams, then only you can feel the real taste and aroma of raw Cucumber along with light spice in it.

Ingredients
Tender cucumber - 2 ( Select cucumber of type which can be eaten raw)
Grated coconut - 2 large spoon
Urad dal - 1 spoon
oil - 1 spoon
Green chilly - 1
Mustard - 1 spoon
Asafoetida ( hing ) - a pinch
Chopped Coriander leaves - 2 spoon

Method
1. Finely chop cucumber.

2. Heat oil in a pan, add urad dal. When color changes slightly add mustard. When it splutters, add chopped green chilly and fry for a second.

3. Put this upon chopped cucumber.

4. Put grated coconut, coriander leaves and hing upon chopped cucumber.

Now salad is ready !!!
Add salt only before you serve. ( Why??? see point no 6 ).

Carrot Kosumbari ( Carrot salad )

Many types of Kosumbari are prepared in Karnataka. I will introduce one by one. To start with I have chosen Carrot ( Gajjari) kosumbari which is one of my favourites. :-)

Because of Carrot's strong color, Carrot salad is attractive also :-).
Some people use soaked split green gram or soaked Bengal gram along with Carrot, but I prefer using Carrot alone.

Ingredients

=================

Carrot - 1

Lemon juice - 1 spoon

Salt

Green chilley - 1

Coriander leaves - 1 spoon

Asafoetida (hing) - a pinch

oil - 1 spoon

Urad dal - 1 spoon

Mustard seeds - 1 spoon

Method

===================

1. Grate the carrot

2. In a pan, heat the oil; add urad dal. When it changes the color, add mustard seeds. When it splutters add chopped green chilly. Fry for a second.

3. Put it on top of grated carrot.

4. Add salt, chopped coriander leaves, lemon juice, asafoetida. Mix well.

Carrot kosumbari is ready !!!! :-)