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
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.
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15 M
15 M
30 M
4 Servings
Ingredients
- 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 Oil
- 1/2 tablespoon Mustard seeds (Rai/ Kadugu)
- 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 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.
