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Cucumber Kosambari

Cucumber Kosambari, A low-calorie and healthy salad made with cucumber and moong dal. This delicious salad is usually prepared on special occasions and festivals. 
5 from 1 vote
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Course: Salad
Cuisine: Indian, Karnataka
Prep Time: 10 minutes
Cook Time: 3 minutes
Soak time: 20 minutes
Total Time: 35 minutes
Servings: 2 portions
Author: Geetha Priyanka


Gluten free, Nut free, Vegan

    1 cup = 250ml ; 1 tablespoon = 15ml

    • 1 cup Split green gram/ Moong dal
    • cup Cucumber finely chopped
    • ¼ cup Coconut (frozen/fresh) grated
    • 1 Green Chilli finely chopped
    • ½ lime Lemon Juice
    • 2 tablespoon Coriander Leaves finely chopped
    • As required Salt
    • 2 teaspoon Oil
    • ½ teaspoon Mustard Seeds
    • Few Curry Leaves
    • 1 Dry Red Chilli broken


    • 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 mustard seeds, red chilli and curry leaves, remove from heat and add it to prepared kosambari. 
    • Healthy and tasty Kosambari is ready to serve.



    If you prefer to serve kosambari later on then add salt just before serving to make sure kosambari remains crunchy.
    Add/Reduce chillies as per your preferred spice levels.
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