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5 from 1 vote

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. 
Prep Time10 mins
Cook Time5 mins
Soak time20 mins
Total Time35 mins
Course: Salad
Cuisine: Indian, Karnataka, South Indian
Servings: 2 portions
Author: Geetha Priyanka


Gluten free, Vegan

    1 Cup = 240ml

    • 1/2 cup Carrots grated
    • 1 cup Moong Dal/ Split green gram
    • 1/4 cup Peanuts (optional) blanched and roasted
    • 1 Green Chilli chopped
    • 1/3 cup Coconut grated
    • 1/2 lime Lemon Juice
    • 2 tbsp Coriander Leaves finely chopped
    • As Required Salt

    For Tadka

    • 1 tbsp Oil
    • 1 tsp 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.
    • 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.



    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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