Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

Cucumber Kosambari recipe / Cucumber salad / Kosambari recipe / Healthy salad recipe / Sprig Gourmet Product review

Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad / Sprig Gourmet Product review

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe

Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…

Ingredients:

• Cucumber – ½ no
• Carrot – 1 no (medium size)
• Split green gram / Paasi payaru / Mung dal – 1 cup
• Coriander leaves – 2 stalks
• Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
• Asafoetida / Hing / Perungayam – ¼ tsp
• Grated Coconut – ¾ cup
• Lemon juice – 2 tbsp
• Mustard seeds – 1/ tsp
• Curry leaves – 2 sprigs
• Oil – 1 tsp
• Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –

Preparation:

• Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
• Drain the water completely and keep it aside.
• Peel and finely chop the cucumber into pieces.
• Peel and finely grate the carrot into pieces.
• If you are using green chillies, finely chop them into pieces.
• Clean and finely chop the coriander stalks to pieces.
• Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
• Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
• In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
• In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
• Pour half the quantity to each of the bowls. Mix it well.
• Add required quantity of salt, only before you serve.
• Serve it.

Soaked Mung dal getting drained completely

Soaked mungal dal, finely chopped cucumber, coriander leaves, grated coconut

With six pepper medley from sprig gourmet

Tempering

Tempered spices to kosambari

Grated carrot, coriander leaves, soaked split green gram, lemon juice

with grated coconut

All together

With six pepper medley from sprig gourmet

Tempered spices to kosambari

With rosemary lavender sea salt

Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe

Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.