South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot
A delicious South Indian Salad recipe that is prepared with chana dal, grated vegetables and a tempering of mustards seeds and urad dal - Serve along with a South Indian Meal of Rasam Rice and Poriyal
Cucumber, Carrot And Beetroot Kosambari Recipe With Raw Mango is a fresh and delicious South Indian Mixed Vegetable Salad. Kosambari Salad is a must have for any major festival in South India, especially Diwali or BaliPadyami.
Cucumber, carrot, raw mango, curry leaves, coconut gratings, chillies and of course different pulses are the key ingredients in the Kosambari recipe. This salad definitely brings a tasty and healthy dimension to your meal.
Other recipes that you can try are:
- 1/4 cup Chana dal (Bengal Gram Dal) , soaked in water for 3 hours
- 1/4 cup Carrot (Gajjar) , grated
- 1/4 cup Beetroot , grated
- 1/2 cup Cucumber , chopped
- 1/2 cup Mango (Raw) , grated
- 2 Green Chillies , finely chopped
- 1/4 cup Paneer (Homemade Cottage Cheese) , small cubes, toasted till light brown
- 1 tablespoon Fresh coconut , grated
- Salt , to taste For Tempering
- 1 teaspoon Cooking oil
- 1/2 tablespoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- Asafoetida (hing) , a pinch
- 10-15 Curry leaves
How to make South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot
To begin making Kosambari Salad, wash and soak the chana dal in water for a minimum of 2-3 hours.
Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste.
The next step is to prepare the salad.
In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside.
In a tadka pan, heat oil on the medium heat.
Add mustard seeds, curry leaves and asafoetida and allow them to crackle. Next add the urad dal and allow it to turn into a nice golden colour.
Turn off the heat and add it to the above salad mixture. Sprinkle some salt and pepper powder and mix everything well. Check the salt and adjust the seasoning to suit your taste.
Garnish the Kosambari Salad with some grated coconut and it is ready to be served.
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.