X

kosambari recipe | kosambari salad recipe | moong dal kosambari recipe

Sharing is Caring!

kosambari recipe with step by step photos – kosambari is a simple and easy to assemble south indian salad. its also called as koshambari. interestingly in marathi language salads are known as koshimbir.

koasambari salad is usually made with lentils. two lentils which are commonly used are moong lentils and bengal gram (chana dal). veggies like carrots or cucumber are also added. addition of fresh coconut is one of the highlight in kosambari and it does make a lot of difference to the final dish. a final tempering of mustard seeds and curry leaves is also done. however, the tempering part can be skipped.

kosambari made from moong lentils is served to lord rama on the occasion of ram navami. along with kosambari, panakam and neer mor/majjige is also served.

kosambari is a really light and refreshing salad and can be made on any occasion. you can serve it as a side dish with your regular meals also.

if you are looking for more salad recipes then do check veggie salad, fruit salad, sweet corn salad, raw mango salad and moong sprouts salad recipe.

kosambari salad recipe below:

2.5 from 6 votes
kosambari recipe | kosambari salad recipe
prep time
15 mins
total time
15 mins
 

moong dal kosambari recipe - kosambari is a simple and easy to assemble south indian salad. its also called as koshambari.

course: side dish
cuisine: karnataka, south indian
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for kosambari recipe:
  • ¼ cup moong dal
  • enough water for soaking moong dal
  • 1.5 cups finely chopped cucumber
  • 3 tablespoons grated coconut
  • 1 green chili, chopped
  • 2 tablespoons chopped coriander leaves
  • ½ teaspoon lemon juice or add as required
  • salt as required
for tempering kosambari salad:
  • 2 teaspoons oil
  • ½ teaspoon mustard seeds (rai)
  • 1 pinch asafoetida (hing)
  • 5 to 6 curry leaves (kadi patta) - chopped or kept whole
how to make recipe
  1. firstly rinse ¼ cup moong lentils a couple of times in water. then soak the lentils for 1 to 2 hours. if in a hurry, then you can soak moong lentils in hot water for 30 minutes.

  2. later drain all the water very well and add the soaked moong lentils in a bowl.

  3. add 1.5 finely chopped cucumber, 3 tablespoons fresh grated coconut, 2 tablespoons coriander leaves and 1 green chili (chopped). instead of green chilies, you can use black pepper powder.

  4. squeeze some lemon juice. you can add lemon juice less or more as per your requirements.

  5. mix everything very well.

  6. heat 2 teaspoon oil in a small pan and then add ½ teaspoon mustard seeds. let the mustard seeds crackle. keep the flame to a low. you can also add red chili in the tempering.

  7. once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida. stir and then switch off the flame.

  8. pour the tempering mixture in the salad. mix very well. if making for family, you can refrigerate the salad and then serve later. add salt before serving as if added earlier, the cucumber releases water.

  9. add salt as required. mix very well.

  10. serve kosambari salad as a side salad with your meals.


how to make kosambari recipe:

1. firstly rinse ¼ cup moong lentils a couple of times in water. then soak the lentils for 1 to 2 hours. if in a hurry, then you can soak moong lentils in hot water for 30 minutes.

2. later drain all the water very well and add the soaked moong lentils in a bowl.

3. add 1.5 finely chopped cucumber, 3 tablespoons fresh grated coconut, 2 tablespoons coriander leaves and 1 green chili (chopped). instead of green chilies, you can use black pepper powder.

4. squeeze some lemon juice. you can add lemon juice less or more as per your requirements.

5. mix everything very well.

6. heat 2 teaspoon oil in a small pan and then add ½ teaspoon mustard seeds. let the mustard seeds crackle. keep the flame to a low. you can also add red chili in the tempering.

7. once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida. stir and then switch off the flame.

8. pour the tempering mixture in the salad. mix very well. if making for family, you can refrigerate the salad and then serve later. add salt before serving as if added earlier, the cucumber releases water.

9. add salt as required. mix very well.

10. if making for ram navami then offer kosambari first to lord rama. you can also make kosambari salad on regular days as a side salad with your meals.




Sharing is Caring!

This post was last modified on June 20, 2018, 2:41 pm

    Categories Festival RecipesKarnataka RecipesKids RecipesNo Onion No GarlicSouth Indian RecipesVegan Recipes

View Comments (4)

  • In Maharashtra we make a similar koshimbir as you rightly hv mentioned with cucumber and peanuts , adding salt , sugar , fresh coriander. I don't remover my Mom giving tadka to this, probably wanted to reduce the oil but my MIL gives tadka. Will try the Moong dal version too.

    • yes anu. in maharashtra a similar koshimbir is made. we call it khamang kakdi. i also temper the koshimbir, but it entirely optional. i have already posted the recipe on website. this version of kosambaris tastes different due to the crunchiness coming from moong dal.

Comments are closed.