Carrot kosambari also called Indian carrot salad made with soaked split green gram and tadka, is an easy way to include raw carrots in the diet. Kosambari is a very healthy seasoned salad with low calories and high nutrients.
This is one of the quick and easy salad recipe that can be prepared with less effort and with most of the ingredients readily available in kitchen pantry.
Carrot kosambari variations
Feel free to customise this recipe to suit your taste. You could swap moong sprouts for moong dal. You could add fistful fried gram (putani) for extra crunch. Corn and green bell pepper addition makes this salad vibrant and colourful.
How to make carrot kosambari
Carrot: ½ cup, grated
Moong dal / Split green gram: 1 cup
Peanuts (optional): ¼ cup, blanched and roasted
Green chillies: 1 green chilli, chopped
Coconut: ⅓ cup, grated
Lemon Juice: ½ lime
Coriander: 2 tbsp
Salt: as required
Oil: 1 tbsp
Mustard: 1 tsp
Dry red chilli: 1, broken
Asafoetida(optional): 1 pinch
Curry leaves: few
Soak moong dal in hot water for 20 minutes and drain the water.
In a bowl add grated carrots, moon dal, roasted peanuts, green chilli, grated coconut, lemon juice and coriander.
Mix until well combined.
For tadka heat oil in a pan on medium flame, add mustard, red chillies, curry leaves and asafoetida.
Transfer the seasoning/tadka to the carrot mixture, mix well and refrigerate.
Add salt just before serving the kosambari.
Delicious, healthy and nutritious kosambari is ready to serve.
Add salt just before serving to keep kosambari crunchy.
You can add half green chillies in kosambari and rest in seasoning to enhance the flavour.
Asafoetida is used to enhance the flavour of salad, don't add it if you don't like it.
Carrot Kosambari (Indian Carrot Salad Recipe)
Gluten free, Vegan
1 Cup = 240ml
- ½ cup Carrots grated
- 1 cup Moong Dal/ Split green gram
- ¼ cup Peanuts (optional) blanched and roasted
- 1 Green Chilli chopped
- ⅓ cup Coconut grated
- ½ lime Lemon Juice
- 2 tablespoon Coriander Leaves finely chopped
- As Required Salt
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
- A pinch Asafoetida/ Hing (Optional)
- 1 Dry red chilli broken
- Soak moong dal in hot water for 20 minutes and drain the water.
- In a bowl add grated carrots, green gram, roasted peanuts, green chilli, grated coconut, lemon juice and coriander.
- Mix until well combined.
- Transfer the seasoning/tadka to the carrot mixture, and mix well and refrigerate.
- Add salt just before serving the kosambari.
- Delicious, healthy and nutritious kosambari is ready to serve.
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