{"id":1187,"date":"2008-04-16T17:32:08","date_gmt":"2008-04-17T00:32:08","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/04\/16\/vadapappu-kosambari\/"},"modified":"2008-06-22T10:20:59","modified_gmt":"2008-06-22T17:20:59","slug":"vadapappu-kosambari","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/04\/16\/vadapappu-kosambari\/","title":{"rendered":"Vadapappu Kosambari"},"content":{"rendered":"

\"Vadapappu\"
\nVadapappu Kosambari<\/center><\/p>\n

This kosambari with yellow moong dal (Vadapappu) is an ideal Upavaasa food<\/em>. They would take a while to eat, giving the body a chance to register its satisfaction and that in turn would prevent hunger pangs and overeating. Completely raw, this traditional kosambari makes a decent, light meal for health and weight-conscious people. <\/p>\n

Recipe:<\/strong>
\n(for two, for one meal)<\/small><\/p>\n

Half cup yellow moong dal<\/a> – Soaked in water for about 4 hours.
\n1 palm-length cucumber
\n1 green chilli, Indian or Thai variety
\n2 sprigs of fresh coriander
\n1 tablespoon – fresh coconut gratings
\nPinch of salt, or to taste<\/p><\/blockquote>\n

Drain and rinse moong dal. Take them in a bowl.
\nFinely chop cucumber, chilli and coriander leaves. Add them to moong dal.
\nSprinkle salt and coconut gratings.
\nI also added fresh juice from a small mandarin orange<\/a> for the sweet note.
\nCombine and serve. Enjoy with a glass of buttermilk for a light meal.<\/p>\n

Recipe Notes:<\/strong>
\nTraditional India – Vegan, Raw and Upavaasa Food
\nDiet-friendly and protein rich.
\nUpavaasa = Fasting<\/p>\n

If anyone decides to make this Upavaasa food<\/i>, I would love to hear how you like it taste\/flavorwise.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vadapappu Kosambari This kosambari with yellow moong dal (Vadapappu) is an ideal Upavaasa food. They would take a while to eat, giving the body a chance to register its satisfaction and that in turn would prevent hunger pangs and overeating. Completely raw, this traditional kosambari makes a decent, light meal for health and weight-conscious people. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,153,115],"tags":[],"class_list":["post-1187","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-cucumbers","category-moong-dalwashed"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1187"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1187\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}