Today, I am presenting the recipe for Vada Pappu, the essential naivedyam for Rama Navami.
Vada Pappu (called Kosambari in Kannada) is essentially a healthy salad made with soaked Moong Dal, finely chopped cucumber, green chillies and grated coconut. It does not involve any cooking and is made for most poojas in Andhra Pradesh.
On Rama Navami, this dish is a must as naivedyam along with:
This moong dal-cucumber salad is also a weight watchers delight because it is low-calorie, protein-rich and has no oil. I love to have this light-on-the-stomach dish for lunch in Summers.
You could also add some grated carrot to it to make Carrot Hesarubele Kosambari.
I had first posted this recipe in April 2013 and am now updating it with new photos.
Recipe for Vada Pappu | Kosambari
Vada Pappu | Kosambari for Rama Navami
- Knife and Chopping Board
- 1/4 Cup Moong Dal/Pesara Pappu
- 2 tbsp Grated Coconut
- 1 Finely Chopped Green Chilli
- 1/4 Cup Finely Chopped Green Cucumber
- 1 tbsp Lemon Juice
- Salt to taste
- Soak 1/4 Cup Moong Dal in 3/4 Cup water for about an hour.
- Using a colander, drain the water completely from the soaked dal.
- To the soaked moong dal, add 1/4 cup finely chopped cucumber, 2 tbsp grated coconut, 1 finely chopped green chilli, 1 tbsp lemon juice, and salt as required.
- Mix well.
- Offer as Naivedyam.
- Serve to all as prasadam with Panakam.
- You can have Vada Pappu as a salad on a hot summer’s day. It is light and filling!
- You can add bits of raw mango instead of lemon juice.
- You can use regular cucumber, if you do not find green cucumber.
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