South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal) - soaked in water for 3 hours, carrot (gajjar) - grated, beetroot - grated. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making South Indian Kosambari Recipe wash and soak the chana dal in water for a minimum of 2-3 hours
chana dal (bengal gram dal) - soaked in water for 3 hours(1/4 cup) - 2
Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste
chana dal (bengal gram dal) - soaked in water for 3 hours(1/4 cup) - 3
The next step is to prepare the salad
- 4
In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside
chana dal (bengal gram dal) - soaked in water for 3 hours(1/4 cup)carrot (gajjar) - grated(1/4 cup)beetroot - grated(1/4 cup)cucumber - chopped(1/2 cup)mango (raw) - grated(1/2 cup)paneer (homemade cottage cheese) - small cubes(1/4 cup) - 5
In a tadka pan, heat oil on the medium heat
- 6
Add mustard seeds, curry leaves and asafoetida and allow them to crackle
mustard seeds(1/2 tablespoon)asafoetida (hing) - a pinch-15 curry leaves(10) - 7
Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour
mustard seeds(1/2 tablespoon)white urad dal (split)(1 teaspoon) - 8
Once done turn off the heat and add it to the Kosambari mixture
- 9
Sprinkle some salt and pepper powder and mix well to combine
salt - to taste - 10
Check the salt and adjust the seasoning to suit your taste
salt - to taste - 11
Garnish the Kosambari Salad with some grated coconut and serve
carrot (gajjar) - grated(1/4 cup)beetroot - grated(1/4 cup)mango (raw) - grated(1/2 cup)fresh coconut - grated(1 tablespoon) - 12
Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal
Rate this recipe
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South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal) - soaked in water for 3 hours, carrot (gajjar) - grated, beetroot - grated. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
12 steps- 1
To begin making South Indian Kosambari Recipe wash and soak the chana dal in water for a minimum of 2-3 hours
chana dal (bengal gram dal) - soaked in water for 3 hours(1/4 cup) - 2
Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste
chana dal (bengal gram dal) - soaked in water for 3 hours(1/4 cup) - 3
The next step is to prepare the salad
- 4
In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside
chana dal (bengal gram dal) - soaked in water for 3 hours(1/4 cup)carrot (gajjar) - grated(1/4 cup)beetroot - grated(1/4 cup)cucumber - chopped(1/2 cup)mango (raw) - grated(1/2 cup)paneer (homemade cottage cheese) - small cubes(1/4 cup) - 5
In a tadka pan, heat oil on the medium heat
- 6
Add mustard seeds, curry leaves and asafoetida and allow them to crackle
mustard seeds(1/2 tablespoon)asafoetida (hing) - a pinch-15 curry leaves(10) - 7
Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour
mustard seeds(1/2 tablespoon)white urad dal (split)(1 teaspoon) - 8
Once done turn off the heat and add it to the Kosambari mixture
- 9
Sprinkle some salt and pepper powder and mix well to combine
salt - to taste - 10
Check the salt and adjust the seasoning to suit your taste
salt - to taste - 11
Garnish the Kosambari Salad with some grated coconut and serve
carrot (gajjar) - grated(1/4 cup)beetroot - grated(1/4 cup)mango (raw) - grated(1/2 cup)fresh coconut - grated(1 tablespoon) - 12
Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal
Rate this recipe
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