South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot

Preeti Tamilarasan

June 24, 2019

3245 Ratings

Time:Prep: 15 M|Cook: 15 M|Total: 30 M

Makes:4 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot 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.

Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal.

Other recipes that you can try are:

Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal.

Other recipes that you can try are:

Ingredients

For Tempering

1/4 Chana dal (Bengal Gram Dal), soaked in water for 3 hours

1/4 Carrot (Gajjar), grated

1/4 Beetroot, grated

1/2 Cucumber, chopped

1/2 Mango (Raw), grated

2 Green Chillies, finely chopped

1/4 Paneer (Homemade Cottage Cheese), small cubes, toasted till light brown

1 Fresh coconut, grated

Salt, to taste

1 Oil

1/2 Mustard seeds (Rai/ Kadugu)

1 White Urad Dal (Split)

Asafoetida (hing), a pinch

10-15 Curry leaves

Instructions for South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot

To begin making South Indian Kosambari Recipe 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. Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour.

Once done turn off the heat and add it to the Kosambari mixture. Sprinkle some salt and pepper powder and mix well to combine. Check the salt and adjust the seasoning to suit your taste.

Garnish the Kosambari Salad with some grated coconut and serve.

Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal.