Ke Kosambari | South Indian Kosambari Salad Recipe | Hesaru Bele Kosamabari Salad Recipe F

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Kosambari | South Indian Kosambari Salad Recipe | Hesaru Bele Kosamabari Salad Recipe


Kosambari recipe with step by step photos.

I feel that kathiri (the hottest summer days) has been relocated from May to June this year in TamilNadu. Last month, we had enough of rain, which was a pleasant surprise for all of us. It was my first experience in fourteen years of living in Chennai. I find it difficult to spend the time during the day and trying to beat the heat with basic recipes such as curd rice and watery fruits and vegetables. Kosambari is one of my favorite dishes to make. This recipe is really easy to prepare and requires very little cooking time.

Unless I'm familiar with Tamil cuisines, Kosambari was a new dish for me. It's a simple and delightful dish with coconut and veggie flavours that are both refreshing. It is, in my opinion, an ideal snack for hot summer days.

    About Kosambari recipe

    Kosambari is a South Indian-style salad in which watery vegetables and pulses are seasoned in a traditional South Indian manner. The main ingredients are split green gram (moon dal / cherupayar parippu) or split bengal gram (channa dal / kadala parippu). The salad is crisp and protein-rich thanks to these two components. Any of these pulses, or any combination of them, can be utilized (what ever available with you).

    Other basic and main ingredients are salad cucumber, tomatoes, and freshly grated coconut. When raw mangoes are available in the summer, we can add grated or finely diced raw mangoes to achieve a wonderful sour flavor. 

    A kosambari is another version of a TamilNadu sundal dish. Only pulses such as green gram, bengal gram, and other legumes are used in the production of sundal. However, in this recipe, a combination of pulses and vegetables are utilized.The soaked pulses, veggies, and freshly ground coconut are combined, then seasoned with coconut oil, curry leaves, mustard seeds, asafoetida, and other seasonings.

    Kosambari recipe - Expert's tips

    1. Kosambari is a dish made up of raw pulses and vegetables. Normally, split green gram and split bengal gram are used; however, a combination of both can be utilized. Soak them for a long period before using to ensure they are properly soft.
    2. Kosambari can be made with vegetables or a combination of vegetables and fruits. The usual ingredients are cucumbers, carrots, and tomatoes. However, you can experiment with corn, pomegranate, ripe mangoes, and other ingredients.
    3. For a sour flavor, lemon juice or fresh mango are utilized. Use raw mangoes if they're available.

    Kosambari - Frequently Asked Questions

    1. What does kosambari mean?

        A famous South Indian salad prepared with pulses and watery vegetables called kosambari. In Kosamabari salad, split green gram and split Bengal gram are commonly used pulses.

    2. What is South Indian Kosambari salad made from? 

        Salad made with pulses and  vegetables is known as kosambari. You can add cucumber, carrot, tomato, maize, pomegranate, mango, or any other seasonal fresh vegetables of your choice to the mixture.

    3. Is green moong dal good for health. 

    Green moong dal, also known as green gram, is high in vitamins, minerals, and antioxidants. It's healthy for your heart and skin, and it's especially good for pregnant women. Experts in Kerala recommend that school-aged children consume moong dal on a regular basis to boost their immunity and overall health.

    4. What is moong dal is called in English?

        In English, mung dal is known as split green gram.

    5. Does moong dal cause gas?

        Moong Dal is the safest food to eat for persons who have a lot of flatulence. Soaking beans in water overnight or for at least 8 hours before cooking with fresh water will aid to lessen their gas-inducing features.

    Kosambari Recipe | Kosambari Salad Recipe | How To Make South Indian Vegetable And Lentil Salad

    South Indian Vegetable and pulse salad

    Preparation time: 10 minutes | Cooking time: 3 mintues | Total time: 13 minutes


    • 1/2 cup split green gram (cherupayar parippu / moong dal)
    • 1 medium cucumber, peeled and chopped
    • 1 medium carrot, peeled and chopped
    • 1/4 portion of sour raw mango, peeled and grated or lemon juice as needed
    • 3 tbsp freshly grated coconut
    • 2 to 3 green chilies, finely chopped
    • Handful of coriander seeds, finely chopped
    • Salt to taste

    For seasoning

    • Salt to taste
    • 1/2 tsp mustard seeds
    • 1 spring curry leaves
    • A pinch of asafoetida

    Kosambari preparation with step by step photos

    1. I used 1/2 cup split green gram to make this kosambari salad. Instead, split bengal gram  can be used.

    2. This split green gram (also known as moong dal in Hindi and cherupayar parippu in Malayalam) should be thoroughly rinsed in fresh water two to three times or until the water runs clear. Put it in a small bowl.

    3. Soak it for two to three hours in regular water, or until the split green gram are soft and easily breakable.

    4. After the soaking period, the split green grams will be completely soft and easily breakable with our hands. Discard the water and transfer the green gram into a large mixing bowl.

    5. We'll add the watery vegetables at this stage. I used peeled and diced cucumber and carrot. I finely grate the carrot because I don't want large bits of carrot in my salad.

    6. Add half a lemon's juice or grated sour mango. I just used a quarter of a medium-sized mango, but the amount depends on personal preference. Make the necessary changes to suit your needs.

    7. Season with salt and add freshly grated coconut and green chilies.

    8. Stir well, put coriander leaves and set aside.

    9. After that, heat a small pan over high heat and pouring oil into it. When the oil has heated up, add the mustard seeds.

    10. Put curry leaves and a pinch of asafoetida in when the crackling stops. 

    11. Turn off the heat and pour the dressing over the salad. Mix quickly, cover, and let aside for five minutes to allow the flavours to properly saturate the salad.

    12. Serve as a main course or as a side dish. Enjoy.

    Happy cooking 




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