Recipe: Carrot & moong dal kosambari salad

A simple refreshing salad that won the hearts of many South Indians!

kosambari salad with carrot and moong dal placed on a white bowl over a marble surface
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Kosambari, a typical South Indian salad which reminds us of our mother’s home food made on special occasions like Ganesha Chaturthi and Sri Rama Navami. It is a tradition in South, where women invite one another, on special occasions to distribute Kosambari and share a part of their traditional touch. 

The kosambari is quite simple to make as most of the ingredients are commonly available in a South Indian household. 

It is a lentil salad made with freshly grated carrot, mixed with fresh shavings of coconut and lightly flavoured with a good squeeze of lemon juice. A final tempering of mustard seeds and curry leaves lifts up the whole salad. 

Kosambari with carrot and moong dal recipe

Prep Time: 20 minutes
Cook Time: 5 minutes
25 minutes
Yield: 4


For the salad

  • 1/2 cup Carrots (grated)
  • 1/2 Cucumber (skin peeled, and cut into cubes)
  • 1/4 cup Split Yellow Moong Dal (soaked for 1 hour)
  • 1/3 cup Fresh Coconut (grated )
  • 1 Green Chillies (finely sliced )
  • 4 sprig Coriander / Cilantro (finely chopped )
  • 1/2 Lemon (juice, squeezed)
  • Salt (to taste)

For tempering

  • 1 tsp Black Mustard Seeds
  • 1 pinch Asafoetida / Hing
  • 1 sprig Curry Leaves
  • 1 Dried Red Chillies
  • 1 tbsp Canola / Vegetable Oil


For the salad

  • Rinse dal thoroughly with water couple of time before you soak
  • Soak moong dal in ½ cup of water in a bowl for about an hour and drain the water and keep it ready for the salad
  • Peel and cut the cucumber into small pieces
  • Peel and grate the carrot and keep it ready for the salad
  • Put together all ingredients in their measured quantities
  • Mix them all in a mixing bowl
  • Using the lemon squeezer, squeeze half of the lemon juice into the salad
  • Add salt to taste and mix again

For tempering

  • Heat a tempering kadai on medium heat, add a tablespoon of oil
  • Once the oil is heated, add  mustard seeds, curry leaves into the oil, allow it to splutter for few seconds
  • Add in dry red chilli and sprinkle asafoetida, saute till the chillies crisp up
  • Pour in the tempered mixture into the salad and mix well
  • Garnish with fresh coriander leaves when you serve!
  • Quickly mix up this kosambari salad for your lunch meals at home and make your family reminisce a feel of traditional home cooked meal that they would experience a complete Hoogah about.

  • It can be your ‘Go To’ healthy recipe. It contains a good amount of protein from the soaked moong dal. Make it more nutritious by adding vegetables like chopped cucumber or tomatoes.

  • Do check out Kosambari with cucumber and moong dal and find out what you liked the best!

  • Can be served as a Kosambari platter with assortments of kosambaris and fried papad.

  • Store the kosambari mixture without salt in an airtight container in fridge and just when you serve sprinkle with salt and serve. 

  • If you are planning on keeping the kosambari for more than a day, make sure you do not add salt to the salad as it will leave out water. 

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