Cucumber Kosambari also known as southekayi kosambari or kosumalli is a low-calorie and healthy south Indian style salad made with cucumber and moong dal. This delicious vegan salad is usually prepared on special occasions and festivals in Karnataka.
Kosambari salad is an easy and quick dish prepared using soaked split green gram, cucumber, green chillies, lemon juice and seasoned with mustard seeds and curry leaves. A traditional Karnataka festive thali is incomplete without kosambari.
Variations and substitutions
You could use chana dal instead of moong dal for a change.
Feel free to add toasted peanuts or fried gram for extra crunch.
Add grated carrot to this kosambari salad recipe for visual appeal. Feel free to vary the quantities of ingredients to suit your taste buds.
Split Green Gram/ Moongdal: 1 cup
Cucumber: ⅓ cup, finely chopped
Coconut: ¼ cup (fresh/frozen), grated
Green Chilli: 1, chopped
Lemon Juice: ½ lime
Coriander Leaves: 2 tbsp, chopped
Salt: as required
Oil: 2 tsp
Mustard: ½ tsp
Curry Leaves: Few
Red Chilli: 1, broken
How to make kosambari?
Wash and soak moongdal in warm water for 20 minutes.
After 20 minutes drain the water off the dal and transfer it to a bowl, add cucumber, ½ chopped green chilli, lemon juice, grated coconut, coriander leaves, salt.
Mix until well combined.
For seasoning heat oil in a pan, add ½ teaspoon mustard seeds, red chilli and curry leaves, remove from heat and add it to prepared kosambari.
Healthy and tasty south Indian salad is ready to serve.
If you prefer to serve this lentil and cucumber salad later on then add salt just before serving to make sure kosambari remains crunchy.
Add/Reduce chillies as per your preferred spice levels.
More Karnataka Special Recipes
Instant pot bisi belebath: Delicious pot meal made of rice, lentils, vegetables and a special spice blend.
Tomato bath: Flavourful rice dish made with tomato, coconut, herbs and spice-based ground masala.
Bisibele bath masala: An essential spice blend used to make the authentic dish Bisi bele bath.
Belgaum kunda: North Karnataka dish is made by reducing and curdling the milk and cooking with caramalised sugar.
Kashaya: an ayurvedic beverage that keeps the body warm and healthy during winter. It is an excellent hot drink to soothe cold and flu.
Masala puri chaat: Most fascinating street-side snack with almost iconic status in the southern region of India.
Appe: Bite-sized dumplings that are crisp outside and soft inside and tastes delicious that get ready in 15 minutes.
📖 Recipe Card
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- Wash and soak moongdal in warm water for 20 minutes.1 cup Split green gram/ Moong dal
- After 20 minutes drain the water off the dal and transfer it to a bowl, add cucumber, ½ chopped green chilli, lemon juice, grated coconut, coriander leaves, salt.⅓ cup Cucumber, ¼ cup Coconut (frozen/fresh), 1 Green chilli, ½ lime juice, handful Coriander leaves, As required Salt
- Mix until well combined.
- For seasoning heat oil in a pan, add mustard seeds, red chilli and curry leaves, remove from heat and add it to prepared kosambari.2 Teaspoon Oil, ½ Teaspoon Mustard seeds, Few Curry leaves, 1 Dry red chilli
- Healthy and tasty Kosambari is ready to serve.
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more