Kosambari, also known as kosumalli, is a traditional South Indian salad that is as vibrant in flavor as it is in color. Originating from the states of Karnataka and Tamil Nadu, kosambari is a popular dish, especially during festivals, celebrations, and religious occasions. Made with a combination of soaked lentils (usually split green gram or split Bengal gram), finely chopped vegetables like cucumber and carrots, fresh coconut, and a tempering of mustard seeds, curry leaves, and green chilies, this salad is a burst of freshness on the palate. The addition of a squeeze of lemon juice and a garnish of coriander leaves enhances the flavors, making it a refreshing accompaniment to a variety of South Indian meals.
Kosambari is not only delicious but also highly nutritious. The lentils provide a good source of protein, fiber, and essential nutrients, while the fresh vegetables add a dose of vitamins and antioxidants.
Kosambari | Mung dal lentil salad
Course: Appetizers, SnacksCuisine: IndianDifficulty: Easy4
servings30
minutes5
minutes35
minutesTraditionally kosambari is made with simple and easily available vegetables and mung lentils. But sprouted Mung beans and other vegetables like beet roots, carrots and herbs like celery, mint, basil, Tulsi – holy basil, can be added to the recipe. Kosambari is a food that is served alongside the cooked meals and it can be had as a guilt free healthy snack in between large meals.
Ingredients
1/2 cup yellow mung
1 cup cucumber
1 cup pomegranate arils
1 cup grated coconut
1/4 cup chopped coriander
1 Tbsp chopped green chili
1 Tbsp ginger
2 Tbsp lemon juice
1/2 Tbsp Salt
Preperation
- Rinse and soak 1/2 cup of urad dal for atleast 30 minutes. Once soaking is complete drain and wash the lentils once
- Peel and chop the cucumber into small pieces. Do not grate,because then they will lose their water content rapidly
- Break and grate the coconut
- Peel and finely chop the ginger
- Cut open the pomegranate and seperate the arils from the outer skin
- Slice the green chili and remove the seeds if you want to make it taste milder
- Finely Chop the fresh coriander leaves
- Mix all the ingredients along with lemon juice in a large bowl
- Add salt only at the time of serving.
- Tempering is an optional step , where oil is heated with mustard oil , curry leaves, dry rec chili pepper and asafoetida and this oil infusion is then added to kosambari. While this can help with improving taste and with digestion it also increases the calories in the food. So I have kept it as an optional step.
Recipe Video
