Hesaru Kosambri

Moong sprout and carrot salad with coconut — whole moong beans sprouted for one day until tails barely emerge (at the peak of nutrition and crunch), mixed raw with finely grated fresh carrot, finely chopped green chilli, grated fresh coconut, lemon juice, salt, and fresh coriander, then tempered with a small tadka of mustard seeds, curry leaves, and dried red chilli in coconut oil. The barely sprouted moong provides protein and a lively, green, fresh-grain flavour unlike either raw or fully cooked moong; the sprouting activates enzymes that improve digestibility. Eaten as a side salad on the meal plate or as a standalone afternoon snack. The moong kosambri is considered the most nutritionally complete salad in the Udupi repertoire; it is the standard healthy snack offered at Udupi festivals alongside the heavier fried items.