Kosambari is a delicious and nutritious healthy vegan salad from South of India. It is incredibly fresh and easily could be a filling snack or side.
This kosambari is very popular in South Indian state of Karnataka. It is crunchy and uses no cooked ingredients.
The lentils used here is split green gram (moong dal) which is soaked for a couple of hours and drained. This lentil is consumed raw after soaking and does not require any cooking.
Freshly grated veggies and coconut is also used in the salad. Finally a tempering of oil is given to enhance the taste.
My family loves this salad. I often make a large batch and store the leftovers in the fridge to eat later.
You may also like cabbage and carrot salad, Indian carrot salad, kala chana salad, cucumber and tomato salad, Avocado and cucumber salad, cucumber radish Summer salad, sprouted lentil salad, chickpea cucumber salad and cucumber radish salad.
Lentils: I use moong dal or split green gram lentils in this salad. The lentils are soaked for a couple of hours and then used. They provide a lovely crunch to the salad.
Fresh vegetables: Grated carrots, finely chopped cucumber are used in the salad along with finely chopped green chillies for a delightful crunch.
Coconut: Grated fresh coconut is used in the salad for its sweet taste as well as for providing healthy natural fats.
Cilantro: Finely chopped cilantro provides a fresh burst of flavour to the salad.
Mustard seeds and curry leaves: These are used in tempering and make the salad taste delicious.
Lemon juice: Only lemon juice is used for dressing the salad.
This is a vegan and gluten-free fresh salad.
You may use coconut oil for tempering to complement the fresh coconut used. In case you do not want to, you can skip the tempering. The salad tastes good even then.
Starter: Kosambari can be served as a starter before the main courses of curry, dal, rice and veggies arrive.
Snack: It is a tasty and healthy snack that is reasonably filling too.
Side or salad: Serve it with rotis, rice, dal and curry as a fresh salad. It can also be served with a protein main like grilled tofu or meat.
Potluck: This can be easily carried and assembled on the spot for potlucks and bbqs.
Meal: It doubles up as a light meal as it is filling and well balanced.
Kosambari can be easily stored in the fridge for up to two days if you have leftovers.
In case, you want to store it for longer, then do not add salt. Just mix all the ingredients and store in air tight container in the fridge for upto 5 days.
It is a fresh Indian salad made with soaked lentils, fresh veggies and coconut. It is tempered with mustard seeds and curry leaves.
Lentils that can be easily digested without cooking like split green gram or moong dal or split gram or chana dal are used in this salad.
Take ½ cup moong dal or split green gram. Soak it in water for about 2 hours.
Drain and keep aside.
Finely grate carrots and coconut and keep aside. Finely chop cilantro, cucumber and green chillies (if using).
Mix the lentils with veggies and coconut and mix well.
Add lemon juice and salt and mix well.
Now heat a small pan. Take 1 tsp. coconut oil. Add ½ tsp. Mustard seeds and let them sputter.
Now add a sprig of curry leaves. Turn off the gas.
Add this to the salad.
Mix and consume it fresh right away.
It is delightful.
Here's the recipe card:
📖 Recipe Card
- ½ cup moong dal split green gram soaked in water for 2 hours and drained
- 1 cucumber chopped
- 1 carrot grated
- ¼ fresh coconut grated
- 1 green chilly finely chopped
- 1 tbsp. cilantro finely chopped
- 1 tbsp. lemon juice
- salt to taste
- 2 tsp. coconut oil
- ½ tsp. mustard seeds
- 1 sprig curry leaves
- Mix all the ingredients of the salad -- drained moong dal, chopped cucumber, grated carrot and coconut, chopped green chilli (if using) and chopped cilantro. Add lemon juice too.
- If consuming right away, add salt and mix well.
- For tempering, heat oil in a pan. Add mustard seeds and allow to sputter. Add curry leaves.
- Add to the salad and serve immediately.
- Your delicious kosambari is ready to serve.
2.Do not add salt if you are planning to consume later.
Mix lentils with chopped veggies and lemon juice. Mix together and add tempering only when you are ready to eat.
3.You can have it without the tempering as well. 4. You can use sesame oil or olive oil for the tempering as well.
If you liked this recipe, I request you to leave a star * rating. Thanks.
A variation of this is served in temples in my hometown. Yours look more flavourful and delightful. And easy to make too. ?
That's nice to know, Raj! Yes, easy too.
Nabanita Dhar says
Something similar is made by Ma during Poojas. It really is easy to make ?
True and tasty too. 🙂
Beautiful, love the addition of grated coconut !
This sounds very wholesome and delish. shall try it out soonest. thanks for sharing Rachna.
I hope you enjoy it.
I love carrot kosambari and adding cucumber to it is a lovely idea.
The spices! The textures! I love this salad! Never in my life have I eaten raw lentils. I loved learning this technique and they were perfect in this salad!
I made this for a healthy lunch and was so glad I did! It was delicious!
Healing Tomato says
What a wonderful salad recipe. It's just like my neighbor used to make when we were growing up. I made your recipe just like you mention, but, I did add a little cumin powder. It was super delicious!
Thank you! Glad that you liked it.
I was looking for a copycat recipe of one of my fav restaurant dishes and this is it! It is so good - the flavors are on point and making it is easier than I thought it would be! Yum!