Carrot Kosumalli – Easy Carrot Lentil Salad Recipe

Carrot Kosumalli is a Traditional Refreshing, Summer Friendly, South Indian Salad Recipe using Carrots, Lentils and Coconut.

Carrot Kosumalli – Easy Carrot Lentil Salad Recipe

Carrot Kosumalli or Carrot Kosambari is a South Indian Salad Recipe made with grated carrots, soaked moong dal and coconut. This easy to make salad recipe is made during Sri Rama Navami as Prasadam and served with Panakam and Neer Mor.

If you are looking for everyday salad recipes that don’t call for expensive ingredients, salad dressings and is low on oil, this Kosambari salad is just for you. Healthy, protein packed and super delicious.

We make this salad every other week at home for lunch. Especially during summers, this salad is perfect as “light lunch” with a side of curd or fruits.

Let me just go ahead and say that this is an “All Season Salad Recipe” that can be made anytime with just basic ingredients.

My husband totally adores this salad and when I finally made this last week, I took photos and wrote precise measurements of the recipe for the blog.

This is an almost No Oil Salad if you skip the tempering. Honestly, we love the tempering. This is also one of those recipes that can qualify for “cooking without fire” (skip the tempering).

Recipes like these are a life saver for weekday lunches and dinners. You can serve a side of dry vegetables or make gravy sabzi along with chapati or rice. This goes with everything.

The best part about this salad is the soaked yellow moong dal (pasi paruppu). Also the only time consuming part of the recipe because it takes about an hour or two for soaking, which is why, I prefer soaking this early morning and by lunch, the salad can be easily put together.

The Carrot Kosumalli salad contains No Onion No Garlic. The Recipe is also Vegan and Nut free. You may skip hing or asafoetida for a gluten free recipe.

Key Ingredients for Carrot Kosumalli

Please note that the precise quantities of the ingredients are mentioned in the recipe card at the end of the post.

Grated Carrots – I have used the orange colour carrot variety that is available throughout the year in my city. They are naturally sweet and make a perfect choice for desserts too.

Yellow Moong Dal (Pasi Paruppu or Split Skinless Mung Dal) – Wash and soak the yellow moong dal for atleast one to two hours. Drain all the water.

For this salad, cooking the lentils is not required. However, if you are not a big fan of raw soaked lentils, steam them slightly and add. Don’t overcook it as it spoils the texture of the salad.

Coconut – Use Freshly grated coconut for this salad. Desiccated coconut is not recommended. If you store grated coconut in the freezer, thaw it completely and then add.

Green chillies and Coriander Leaves – Both add the “green element” to the salad. Finely chop the coriander leaves for best results. Use the stems, they add a lot of flavour.

Lemon Juice – It perks up the salad and provides the refreshing zingy flavour and taste.

Tempering – Like I mentioned above, this is an almost No Oil, No Cook Salad recipe, if it weren’t for the tempering.

But honestly, the tempering adds so much depth in flavours and brings everything together. Mustard, curry leaves and hing in sesame oil is what you require to finish off this salad.

Step-wise Carrot Kosumalli Recipe

(1) Wash, Cut the top and the bottom ends of the carrot and peel the skin. Grate the carrots using a vegetable grater.

Wash and Peel the carrots before grating for the Kosumalli salad

(2) In a wide bowl, add all the ingredients for the salad, except the tempering – Grated Carrot, coconut, soaked and drained yellow moong dal, fresh green chillies chopped, coriander leaves finely chopped, salt to taste and lemon juice.

Mix well and prepare for the tempering.

Ingredients for the Kosumalli salad

(3) Heat a small tempering pan, add oil, mustard seeds. Once mustard crackles, add curry leaves (it will splutter) and a pinch of asafoetida or hing.

Switch off the flame and pour the tempering on to the salad. Mix well and serve immediately.

Tempering for the salad - Oil, mustard seeds, curry leaves and hing.

Recipe Notes

  • The best part about this salad is that it can be easily customized. If you like coconut, add more. If you find green chillies are too spicy, reduce the quantity. You can easily double the recipe and feed it to a crowd as well.
  • Carrots are naturally sweet which balances the tartness from the lemon juice. If your carrots are not sweet, you can add a pinch of sugar. It is completely optional.
  • You can use coconut oil instead of sesame oil for this recipe. Any neutral oil is also okay to use.
  • If serving this salad for guests – add salt, lemon juice and tempering just before serving. Soggy salad is a strict no-no.
  • Leftovers can be refrigerated. However, salads like these, are recommended to be made and consumed immediately.

Salad Recipes on the blog –

Carrot Kosumalli - Rama Navami Prasad Recipe

Carrot Kosumalli – Easy Carrot Lentil Salad Recipe

Vidya Narayan
Carrot Kosumalli or Carrot Kosambari is a South Indian Salad Recipe with grated carrots, soaked moong dal or lentils and coconut. This easy to make salad recipe is made during Sri Rama Navami as Prasadam.
0 from 0 votes
Prep Time 15 mins
Cook Time 2 mins
Total Time 17 mins
Course Appetizer, Salad
Cuisine Indian, South Indian
Servings 2 people

Ingredients
  

  • 3 nos. Carrots (Grated) Approximately 2 tightly packed cups of carrot (1 cup is 250 ml measurement)
  • 3 tbsp Yellow Moong Dal (split skinless mung dal) 1 tbsp is 15 ml measurement
  • 1/3 cup freshly Grated coconut
  • 2 nos. Green Chillies finely chopped
  • 3 tbsp Fresh coriander leaves (chopped)
  • 2 tbsp Lemon Juice
  • Salt to taste

Ingredients for tempering

  • 2 tsp Sesame Oil 1 tsp is 5 ml
  • 1/2 tsp Mustard Seeds, Kadagu or Rai
  • A pinch of Hing or Asafoetida
  • A sprig of Curry leaves

Instructions
 

  • Wash, Cut the top and the bottom ends of the carrot and peel the skin. Grate the carrots using a vegetable grater.
  • In a wide bowl, add all the ingredients for the salad, except the tempering – Grated Carrot, coconut, soaked and drained yellow moong dal, fresh green chillies chopped, coriander leaves, salt to taste and lemon juice. Mix well and prepare for the tempering.
  • Heat a small tempering pan, add oil, mustard seeds. Once mustard crackles, add curry leaves (it will splutter) and a pinch of asafoetida or hing.
  • Switch off the flame and pour the tempering on to the salad. Mix well and serve immediately.

Notes

  • The best part about this salad is that it can be easily customized. If you like coconut, add more. If you find green chillies are too spicy, reduce the quantity. You can easily double the recipe and feed it to a crowd as well.
  • Carrots are naturally sweet which balances the tartness from the lemon juice. If your carrots are not sweet, you can add a pinch of sugar. It is completely optional.
  • You can use coconut oil instead of sesame oil for this recipe. Any neutral oil is also okay to use.
  • If serving this salad for guests or function at home – add salt, lemon juice and tempering just before serving. Soggy salad is a strict no-no.
  • Leftovers can be refrigerated and eaten later. However, salads like these are meant to be made and consumed immediately.
  • The salad contains No Onion No Garlic. The Recipe is also Vegan and Nut free. You may skip hing or asafoetida for a gluten free recipe.
Keyword Carrot Kosambari, Carrot Kosumalli, Rama Navami Recipe
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

Tried this recipe? Share it with us! Take a picture and share it via email on [email protected] or you could TAG US on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

If you are satisfied with the recipe, please take a moment to LEAVE A COMMENT and a STAR rating on the blog. It would encourage others to try the recipe.

Please subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 379

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.