Kosambari salad is a traditional South Indian salad made with a combination of soaked split lentils, fresh vegetables, and a tempering of spices. It is a refreshing and nutritious dish that is commonly served as an appetiser or a side dish in South Indian cuisine. Here’s a full description of kosambari salad, including its health benefits, serving suggestions, tips, and variations:
About this Recipe
Kosambari salad is a traditional dish from South India, specifically from the state of Karnataka. It is a refreshing and nutritious salad that is typically made with soaked split lentils, fresh vegetables, and a tempering of spices. Kosambari salad is often served during festivals, weddings, and special occasions as a part of the traditional meal.
Health Benefits:
Kosambari salad is not only delicious but also highly nutritious. It is packed with essential vitamins, minerals, fibre, and plant-based protein. Some of the health benefits of kosambari salad include:
Good source of dietary fibre, aiding digestion and promoting bowel regularity.
Provides plant-based protein from the lentils, making it suitable for vegetarians and vegans.
Contains a variety of fresh vegetables, contributing to a well-rounded nutrient profile.
Cucumber in the salad adds hydration and helps in maintaining healthy skin due to its high water content.
Lentils are rich in folate, iron, and manganese, which are essential for energy production and overall health.
Serving Suggestions:
Serve kosambari salad as a side dish with South Indian meals, such as rice, sambar, and rasam.
It can be served as a starter or appetiser during festive occasions or gatherings.
Enjoy it as a light and refreshing snack on its own.
Serve chilled or at room temperature for best flavour.
Tips:
Soak the split Bengal gram (chana dal) in water for a couple of hours before using. This will soften the lentils and make them easier to digest.
Adjust the amount of lemon juice and green chilies according to your taste preferences.
Make sure to finely chop the vegetables to ensure a consistent texture in the salad.
If fresh coconut is not available, you can substitute it with desiccated coconut or skip it altogether.
Variations:
Moong Dal Kosambari: Replace split Bengal gram with soaked split moong dal (yellow lentils) for a variation of the salad.
Carrot Kosambari: Make a carrot-centric version by using grated carrots as the primary ingredient and adding other vegetables and lentils as desired.
Sprouted Kosambari: Use sprouted lentils, such as mung beans or green gram, instead of soaked lentils for added nutritional value.
Fruit Kosambari: Add diced fruits like pomegranate seeds, pineapple, or apple to the salad for a sweet and tangy twist.
Beetroot Kosambari: Grate fresh beetroot and mix it with soaked lentils and other vegetables for a colourful and vibrant variation.
Kosambari salad is not only a delicious addition to any meal but also a healthy and refreshing choice. Enjoy its vibrant flavours and reap the nutritional benefits it has to offer!
PrintKosambari Salad Recipe
- Total Time: 2-3 hours+10 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Kosambari is a light and refreshing, healthy South Indian salad from the state of Karnataka made of carrot, moong lentils, coconut, and a few herbs and spices. Learn here how to make Kosambari, a healthy and quick vegetarian salad by following the instructions below.
Ingredients
- ½ cup yellow moong dal
- Water as required (to soak moong dal)
- 1½ cup carrot, grated
- ½ cup fresh coconut, grated
- 2 tablespoons fresh coriander, chopped
- ½ teaspoon lemon juice
For the tempering
- 1 teaspoon any neutral oil
- ½ teaspoon mustard seeds
- A pinch of hing
- Few curry leaves
- 1 green chilli, finely chopped
- Salt as per taste
Instructions
- Wash the moong dal a couple of times under water.
- Then soak the dal for at least 2-3 hours.
- Once it is soaked well, drain all the water using a colander.
- Transfer the soaked moong dal into a large bowl.
- Add grated carrot, coconut, chopped coriander, lemon juice and salt to taste.
- Toss everything together gently.
For the tempering
- In a tadka pan, heat oil and add the mustard seeds.
- Let the mustard seeds crackle, then add hing, curry leaves and chopped green chilli.
- Stir and then turn off the flame.
- Pour this tadka over the salad mixture. Mix it very well.
- Keep it aside for 15 minutes, so that the salad mixture absorbs the flavours of the tadka.
- Kosambari salad is ready to serve.
- Serve as a side dish with your meals.
Notes
- Make sure the dal is soaked well. If in a hurry, then you can soak the dal in hot water for about 30 minutes.
- You could also use groundnut, coconut or sesame oil for the tempering. Avoid using mustard oil or ghee.
- You can add lemon juice less or more as per your taste preferences.
- You can also make this salad with green moong dal, sprouts and cucumber as well.
- You can store this salad for about 30 minutes to 1 hour in the refrigerator and consume it as soon as possible.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: South Indian
