Carrot kosambari, also known as carrot moong dal salad, is a traditional Indian salad made with grated carrots, soaked yellow moong dal (split green gram), coconut, green chillies, and a flavorful tempering of mustard seeds, curry leaves, and red chilli. The grated carrots and the moong dal add an extra crunch to this salad recipe.
Carrot kosambari recipe is a popular dish in South India and is often served as a side dish in meals or as a snack. In Tamilnadu, this lentil salad dish is also known as carrot kosumalli. It is usually made for the Sri Rama Navami festival along with Neer Mor.
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With its vibrant colours, refreshing flavours, and nutritional benefits, carrot kosambari is a delightful addition to any meal. It is an easy way to include lentils and vegetables in a dish.
Whether you’re a fan of South Indian cuisine or simply looking for a healthy and flavorful salad, this carrot kosambari salad will surely win you with its simplicity and taste. Try making this simple salad at home and experience the joy of this traditional Indian dish!
Carrot Kosambari: A Delicious and Healthy Indian Salad
Kosambari is a traditional South Indian salad typically made with soaked lentils, seasoned with mustard seeds and curry leaves, and garnished with fresh coconut and coriander.
Carrot kosambari is a famous South Indian delicious and incredibly healthy salad. This simple dish is loved by many for its refreshing, mild flavours and crunchy texture.
Kosambari is a delicious addition to any meal and a great way to incorporate healthy ingredients into your diet. Whether carrot kosambari, cucumber kosambari, or any other variation, this traditional South Indian salad will surely delight your taste buds.
Why you’ll love this Carrot Kosambari Recipe?
Healthy: Carrot kosambari is a nutritious dish that combines the goodness of carrots and moong dal, making it a power packed dish.
Refreshing: The fresh and crisp texture of the raw carrots and the lightness of the moong dal make this salad incredibly refreshing, especially on a hot day.
Flavourful: The tempering of mustard seeds, curry leaves, and green chillies infuses the salad with aromatic and spicy flavours, making it a delightful treat for the taste buds.
Takes less time: This easy and yummy salad requires little preparation time and is perfect for even beginners. The tempering is absolutely optional and can be skipped if you want to make a no-cook salad.
How to make Carrot Kosambari
Start by soaking the split green gram (moong dal) in water for about 45 minutes to one hour, then drain and set aside. Grate the carrots and keep them ready.
Combine the grated carrot, soaked moong dal, green chillies, and grated coconut in a mixing bowl.
Add salt to taste and mix well.
In a small tadka pan, heat the oil and add the mustard seeds. Once they splutter, add the red chilli and curry leaves.
Pour this tempering over the carrot mixture.
Add lemon juice and finely chopped coriander leaves and toss the kosambari well.
Your carrot kosambari is ready to serve as a healthy, refreshing salad or side dish.
Tips & Suggestions
Soaking Moong Dal: Be sure to soak the moong dal for at least 45 minutes to an hour before using it in the salad. This will soften the dal and make it easier to digest.
Grating Carrots: Grate the carrots using the finer side of the grater to achieve a uniform texture that blends well with the other ingredients. You can use regular carrots or Delhi carrots. I have used Delhi carrots this time, which add a beautiful colour to this yummy dish.
Adjusting Spice Level: If you prefer no hint of spice, you can reduce the number of green chillies or deseed them before adding them to the salad.
Using coconut: Fresh shredded coconut is preferred. If unavailable, use frozen grated coconut or desiccated coconut.
Kosambari Variations
Cucumber Kosambari: This variation uses grated cucumber instead of carrots and is equally refreshing and light.
Beetroot Kosambari: This delicious salad uses grated beetroot, which adds a beautiful hue to the salad and provides a unique earthy flavour.
Raw Mango Kosumalli: This tangy version of kosambari has grated or finely chopped raw mangoes, which is refreshing and perfect for summer.
Moong Dal Kosambari: It is a simpler version made with just soaked yellow lentils, seasoned with the traditional South Indian tempering.
Serving Suggestions
Carrot kosambari can be served as a side dish with a South Indian meal or as a healthy snack on its own.
Moong dal carrot salad pairs well with dishes like hot steamed rice, sambar, rasam, or as an accompaniment to idli and dosa.
This carrot moong dal salad can be served as an evening snack as well.
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Recipe Card
Carrot Kosambari Recipe | Carrot Moong Dal Salad
Ingredients
- 2 cups Grated Carrot
- ½ cup Split Yellow Moong Dal
- 2 Green Chillies finely chopped
- 3 tablespoon Grated Coconut
- 1 tablespoon Coriander Leaves finely chopped
- ½ tablespoon Lemon Juice
- Salt as needed
To Temper
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 Red Chilli
- few Curry Leaves
Instructions
- Start by soaking the split green gram (moong dal) in water for about 45 minutes to one hour, then drain and set aside.
- In a mixing bowl, combine the grated carrots, soaked moong dal, chopped green chilies, and grated coconut.
- Add salt to taste and mix well.
- In a small pan, heat the oil and add the mustard seeds. Once they splutter, add the red chilli and curry leaves.
- Pour this tempering over the carrot mixture.
- Add lemon juice, finely chopped coriander leaves and toss the kosambari well.
- Your carrot kosambari is ready to serve as a healthy and refreshing salad or side dish.