Carrot Kosambari or Kosumalli - A simple salad from the South Indian Cuisine made with carrots, moong dal lentils and coconut. No heavy salad dressing, budget friendly and simple for weeknight meals or snacking!
Carrot Kosambari or Kosumalli - Simple South Indian style salad recipe made with carrot, moong dal and fresh coconut. Tempered with curry leaves and mustard seeds, this salad is delicious, light and healthy.
Kosambari Salad is quick and refreshing. You can also substitute carrot with cucumber or mung bean sprouts. Tempering or tadka and fresh coconut makes it delicious and unique.
This is an easy everyday salad that is quite budget friendly and made with fresh ingredients. In case, some of the ingredients are not easily accessible, feel free to check the recipe notes for substitutes etc.
Carrot Kosumalli salad is a No Onion No Garlic dish. It's Vegan, nut-free and soy-free. You may skip hing or asafoetida for a gluten free recipe.
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About the recipe
Kosambari or Carrot Kosumalli is a traditional salad preparation from South Indian Cuisine (Udipi, Karnataka).
The salad is a combination of lentils, vegetables, herbs and finished with tempering of mustard seeds and curry leaves.
Common Vegetables used are carrots and cucumber. In India, Kosambari or kosumalli is made during Sri Rama Navami festival. It is offered as prasad with panakam and Neer Mor.
We make this salad atleast twice a week. It is healthy, filling and nutritious.
Ingredients
Carrots - You can either use baby carrots or mature ones for the recipe. Use a food processor or box grater to grate the carrots. I would not recommend finely chopping the carrots for this recipe.
In India, Red carrot or Delhi Carrot is available during winter season. You can use Kali Gajar or Black Carrots too.
Yellow Moong Dal (Pasi Paruppu or Split Skinless Mung Dal) - Wash and soak the yellow moong dal for 1-2 hours. No need to cook the lentils.
However, if you don't prefer the taste of raw lentils, you can lightly steam until it's tender (lentils should have a bite and hold its shape).
Do not overcook the lentils. It spoils the texture and taste of the salad.
If you plan on making the salad for lunch, soak the lentils in the morning after breakfast. It will save time.
If I am planning to serve this for dinner, I usually soak the lentils around 4pm.
Coconut - Recipe calls for freshly grated coconut. Do not substitute with desiccated coconut or coconut chips.
If using frozen coconut, thaw it completely and use.
If you do not like coconut, feel free to omit the ingredient entirely.
Green Chilies - Gives it a spice kick. Feel free to adjust quantity.
Lime / Lemon Juice - Perks up the salad. Contrasting flavors from sweet carrots and spicy chilies.
Tempering - If you are looking for a no-oil salad, skip the tempering.
For a Gluten-Free recipe, skip hing (asafoetida) from the tempering.
How to Make Carrot Kosambari
Prep the carrots by peeling the skin and cutting the top and ends.
Grate the carrots using a food processor or box grater.
In a bowl, add the grated carrots, soaked and drained lentils, coconut, green chilies and coriander.
Add lime juice, salt to taste and mix well.
Prepare the tempering, add to the salad, mix and serve.
Serving Suggestion
This carrot moong dal kosambari salad can be served as an appetizer or side with Indian main course like Rice-Dal and sabzi / curry.
Makes a light lunch for work or hot summer afternoons. End the meal with a refreshing glass of Mango Lassi or Iced Tea.
For fall/winter months, it can be served with a bowl of soup.
FAQ's
Prep the ingredients (grate the carrots, soak lentils) and refrigerate. Add fresh coconut, lime juice and tempering when ready to serve. If packing the salad to work, squeeze lime juice when ready to eat.
Yes. Carrot Kosambari tastes great even without the oil / tempering.
More Salad Recipes
- Kachumber Salad (Indian Chopped salad)
- Black Bean Mango Salad
- Persian Shirazi Salad
- Sprouts Salad with Moong Sprouts
- Pear Salad with Feta Cheese
- No Oil Corn Salad
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Carrot Kosambari Recipe | Carrot Kosumalli
Ingredients
- 3 Carrots Approximately 2 tightly packed cups of grated carrot
- 3 tablespoon Yellow Moong Dal (split skinless mung dal)
- ? cup freshly Grated coconut
- 2 Green Chillies finely chopped
- 3 tablespoon Fresh coriander leaves (chopped)
- 2 tablespoon Lemon Juice or 1 tablespoon lime juice
- Salt to taste
Ingredients for tempering
- 2 teaspoon Sesame Oil
- ½ teaspoon Mustard Seeds, Kadagu or Rai
- A pinch of Hing or Asafoetida skip this ingredient for GF recipe
- A sprig of Curry leaves
Instructions
- Rinse and Soak moong dal for an hour. Drain the water used for soaking and keep aside.
- Prep the carrots by peeling the skin and cutting the top and ends. Grate the carrots using a food processor or box grater.
- In a bowl, add the grated carrots, soaked and drained lentils, coconut, finely chopped green chilies and coriander. Add lime juice, salt to taste and mix well.
- 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 add the tempering to the salad. Mix well and serve.
Notes
- The recipe is easily customizable. If you like a certain ingredient, say coconut, add extra. If you prefer heat, add extra chili. You can skip tempering for a oil-free recipe.
- Making ahead the salad - Prep the ingredients (grate the carrots, soak lentils) and refrigerate. Add fresh coconut, lime juice, salt and tempering when ready to serve. If packing the salad to work, squeeze lime juice when ready to eat.
- Sesame oil referred to in the recipe is not the toasted sesame oil sold in Asian Grocery stores. Use Coconut oil or any neutral oil for tempering.
- Leftovers can be refrigerated and consumed a day later. However, it does tend to get a bit soggy with lime juice and salt.
- 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.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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