Kosambari is a traditional South Indian salad recipe made using cucumber, lentil (moong dal), and classic Indian seasoning. This salad is vegan, gluten-free, and sattvic, making it perfect for vrat and fasting days.
Check out our vegetarian Indian lunch and dinner recipes.
Kosambari salad
Traditionally, kosambari salad is made with cucumber, moong dal, freshly grated coconut, green chilies, lemon juice, and a basic indian tempering of oil, mustard seeds, curry leaves, and hing. Moong dal is also known as hesaru bele in Kannada, vada pappu in Telugu, and yellow lentil in English.
No cooking is required except for the tempering. This moong dal salad stands out from the other ones with the addition of freshly grated coconut. It adds earthiness, which makes it addictive.
Sometimes, carrot, grated raw mango, boiled corn, pomogranate, coriander leaves, or banana stem are also added. Koshambari or Kosambari Salad is made during festivals like Ganesh Chaturthi, Rama Navami, Ugadi, Varamahalakshmi, Navratri, and Ganesh festivals, or special occasions like Brahmopadesam.
More naivedyam and prasadam recipes, fasting and upvas recipes.
Ingredients
Moong dal: hesaru bele or split yellow lentils or vada pappu. Check out the picture of Indian dals here. It adds a nutty and chewy texture to the dish.
Cucumber: 1 long cucumber or 3 English cucumbers. Freshly grated or chopped.
Coconut: freshly grated, enhances the flavor.
Green chilies: spicy kick.
Lemon: balances the flavor.
Tempering: Coconut oil is preferred for the traditional flavor.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Wash and soak moong dal in enough water for 1-2 hours. If you are in a hurry, soak them in hot water. We want softened lentils for our salad.
- Drain and keep this aside.
- In a bowl, add cucumber, moong dal, green chilies, freshly grated coconut, lemon juice, and a pinch of salt and mix well. I did not have coriander leaves when I prepared today. If available, please add 2 tablespoon of it. Adds freshness.
- Heat oil in a pan for tempering. To this, add mustard seeds. When they splutter, add curry leaves and saute for a few seconds. Once it becomes crisp, add the hing and switch off the flame.
- Add this to the salad and toss. Serve and enjoy.
- If you are serving it later for a family meal, you can store it in the refrigerator. In that case, add salt just before serving.
Tips
- To make it nutritious and serve it as a meal by itself, add grated carrots, boiled corn, and pomegranate.
- Instead of moong dal (yellow lentils), split chickpeas can also be used to make this salad. Make sure the lentils are soaked enough. They should not be hard when you bite.
- If you don't like green chilies, either add red chilies for tempering or pepper powder to the salad.
- You can even grate the cucumber instead of finally chopping.
More recipes
Recipe card
Kosambari Recipe | Indian Cucumber Salad
Equipment
Ingredients
- ¼ Moong Dal yellow lentil
- 1 Cucumber finely chopped
- 1-2 Green chilies
- 3 tablespoon Coconut grated fresh
- 1 tablespoon Lemon juice adjust to taste
- 2 tablespoon Coriander leaves finely chopped
- ½ teaspoon Salt
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 Curry leaves sprig
- ¼ teaspoon Hing
Instructions
- Wash and soak moong dal in enough water for 1-2 hours. If you are in a hurry, soak them in hot water. We want softened lentils for our salad.¼ Moong Dal
- Drain and keep this aside.
- In a bowl, add cucumber, moong dal, green chilies, freshly grated coconut, lemon juice, and a pinch of salt and mix well. I did not have coriander leaves when I prepared today. If available, please add 2 tablespoon of it. Adds freshness.1 Cucumber, 1-2 Green chilies, 3 tablespoon Coconut, 1 tablespoon Lemon juice, 2 tablespoon Coriander leaves, ½ teaspoon Salt
- Heat oil in a pan for tempering. To this, add mustard seeds. When they splutter, add curry leaves and saute for a few seconds. Once it becomes crisp, add the hing and switch off the flame.1 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 1 Curry leaves sprig, ¼ teaspoon Hing
- Add this to the salad and toss. Serve and enjoy.
- If you are serving it later for a family meal, you can store it in the refrigerator. In that case, add salt just before serving.
Video
Notes
- To make it nutritious and serve it as a meal by itself, add grated carrots, boiled corn, and pomegranate.
- Instead of moong dal (yellow lentils), split chickpeas can also be used to make this salad. Make sure the lentils are soaked enough. They should not be hard when you bite.
- If you don't like green chilies, either add red chilies for tempering or pepper powder to the salad.
- You can even grate the cucumber instead of finally chopping.
Nutrition
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