Carrot Kosambari (Indian Carrot Salad)

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 

Ingredients

For Salad

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

For Tadka

Oil: 1 tbsp

Mustard: 1 tsp

Dry red chilli: 1, broken

Asafoetida(optional): 1 pinch

Curry leaves: few

Instructions

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.

Notes

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.

If you like this simple and healthy salad, you might also like Cucumber & split green gram salad, simple chickpea salad.

📖 Recipe Card

Carrot Kosambari (Indian Carrot Salad Recipe)

Carrot salad with lemon dressing and tadka, also called Kosambari is an easy way to include raw carrots in the diet. Carrot Kosambari is a very healthy seasoned salad with low calories and high nutrients. 

5 from 3 votes

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Course: Salad

Cuisine: Indian, Karnataka, South Indian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Soak time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 portions

Author: Geetha Priyanka

Ingredients

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

For Tadka

• 1 tablespoon Oil
• 1 teaspoon Mustard Seeds
• Few Curry Leaves
• A pinch Asafoetida/ Hing (Optional)
• 1 Dry red chilli broken

Instructions

• 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.
• For seasoning heat oil in a pan, add mustard seeds, red chillies, curry leaves and asafoetida.
• 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.

Notes

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, skip if you don't like it.

 

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