Kosambari - A Traditional South Indian Salad

Kosambari Kosambari: Kosambari, a delightful South Indian salad hailing from Karnataka, embodies simplicity and ease of preparation. This tempered Moong Dal Salad combines moong lentils with cucumber, coconut, lemon juice, and herbs, enhanced by a tempering of traditional South Indian spices and curry leaves.


Preparation Time: 15 minutes

Total Time: 15 minutes

Cuisine: Karnataka, South Indian

Course: Side Dish

Diet: Vegan

Difficulty Level: Moderate


Main Ingredients

  • ¼ cup moong dal
  • Water (as needed to soak moong dal)
  • 1.5 cups finely chopped cucumber
  • 3 tablespoons grated coconut
  • 1 green chili
  • 2 tablespoons chopped coriander leaves (cilantro)
  • ½ teaspoon lemon juice (adjust to taste)
  • Salt (as required)

For Tempering

  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 1 pinch asafoetida (hing)
  • 5 to 6 curry leaves (chopped or whole)

Also Read: Malai Paneer


Preparing Kosambari Salad:

  1. Rinse the moong lentils thoroughly in water and soak them for 1 to 2 hours. If short on time, a 30-minute soak in hot water will suffice.
  2. Drain the soaked moong lentils well and transfer them to a bowl.
  3. Add finely chopped cucumber, freshly grated coconut, chopped coriander leaves, and green chilies. For a milder flavor, black pepper powder can be used instead of green chilies.
  4. Squeeze lemon juice over the mixture according to taste preferences.
  5. Mix all the ingredients thoroughly.

For Tempering Kosambari:

  1. Heat up some oil in a small pan and add mustard seeds. Allow them to crackle over low heat. Optionally, add a dried red chili for extra flavor.
  2. Once the mustard seeds crackle, add chopped curry leaves and a pinch of asafoetida. Stir briefly and then turn off the heat.
  3. Pour the tempering mixture over the salad and mix well. If preparing in advance for family, refrigerate the salad for 30 minutes to 1 hour before serving.
  4. Add salt just before serving to prevent excess moisture release from the cucumber.
  5. Adjust salt according to taste and serve immediately as a refreshing side salad with your meals.

Also Read: Varan Bhat


  • Ensure thorough soaking of moong lentils to avoid any hardness.
  • Coconut oil can be used as an alternative for tempering.
  • Adjust lemon juice quantity based on personal taste preferences.
  • This recipe can be scaled up for larger servings.
  • Avoid storing the salad for extended periods in the refrigerator. Consume it fresh or refrigerate for a maximum of 1 hour without adding salt.

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