Tag Archives: udipi recipe

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review


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.

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.

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…


  • 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 –


  • 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.

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


Udipi sambhar


Udipi Sambhar is derived from the name of the temple town – Udipi. Udipi city is famous for its sai Krishna temple and udipi cuisine. It is purely vegetarian. Udipi food is satvik without the use of onions and garlic.

Udipi Sambhar – lightly sweet, semi spiced, tangy and a flavorful sambhar made with pigeon pea lentils and mixed vegetables.

Also here we use freshly roasted spices and coconut, so we need not use any Instant Sambhar powder. Now let us move to the recipe.

Udipi Sambhar

Udipi Sambhar


  • Pigeon pea / Toor Dal / Tuvaram paruppu – 1/2 cup
  • Carrot – 1 nos (peeled and chopped)
  • White pumpkin – ¼ kg (peeled and chopped)
  • Drumstick – 1 no (chopped)
  • Brinjals – 3 nos(chopped lengthwise)
  • Tomato – 1(medium sized)
  • Small onions / Shallots – 10 nos
  • Tamarind – a lemon sized
  • Jaggery – 2 tsp
  • Salt to taste
  • Mustard seeds – 1 tsp
  • Red chillies – 2 nos
  • Curry leaves – a strand
  • Oil – 2 tsp
  • Coriander leaves – for garnishing

For sambhar powder:

  • Coriander seeds – 2 tsp
  • Urad al / Black gram- 2 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1 tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • A pinch of Asafoetida
  • Red chillies – 4 nos
  • Grated / Dessicated coconut – ¼ cup


  • Dry roast all the ingredients under the sambhar powder, let it cool and grind them to fine paste by adding little water.
  • Pressure cook pigeon pea / toor dal with 2 cups of water and pinch of turmeric powder.
  • When the dal is cooked soft, mash the dal with spoon.
  • In another pan, boil all the vegetables with 2 cups of water and salt.
  • Soak tamarind in a cup of water and after 10 mins, squeeze it with the water. Now drain the water alone and keep it aside.
  • Now pour in the dal to the veggies, when the veggies are cooked. Let it boil.
  • Pour in the tamarind extract to the veggie and check for salt and let it boil.
  • Now pour the grounded masala followed with a cup of water and cover with the lid.
  • When they are done, put the jaggery and stir in, till it melts.
  • Heat oil in a tadka. Put mustard, redchillies and curry leaves, wait till it crackle.
  • Pour it to the sambhar and mix it well.

Garnish with finely chopped coriander leaves and serve hot.