South Indian Kosambari with Raw Mango, Cucumber, Carrot & Beetroot
A Refreshing and Nutritious South Indian Salad
Kosambari is a popular South Indian salad made with a variety of fresh, raw vegetables, lentils, and aromatic spices. Itβs a light, refreshing dish that’s perfect as a side salad, often served during festivals, special occasions, or as part of a traditional South Indian meal. This version of Kosambari incorporates raw mango, cucumber, carrot, and beetroot, creating a colorful and crunchy salad with a tangy twist from the mango and a subtle sweetness from the beets.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal gram dal) | 1/4 cup (soaked for 3 hours) |
| Carrot (Gajjar) | 1/4 cup (grated) |
| Beetroot | 1/4 cup (grated) |
| Cucumber | 1/2 cup (chopped) |
| Raw Mango (Kaccha Aam) | 1/2 cup (grated) |
| Green Chilies | 2 (finely chopped) |
| Paneer (Homemade Cottage Cheese) | 1/4 cup (small cubes) |
| Fresh Coconut (grated) | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1/2 tablespoon |
| White Urad Dal (split) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 10-15 leaves |
Preparation Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes
Servings:
- 4 servings
Cuisine:
- South Indian
Course:
- Side Dish
Diet:
- Vegetarian
Instructions:
-
Soak and Grind Chana Dal:
Begin by washing the chana dal thoroughly. Soak it in water for 2-3 hours, allowing it to soften. After soaking, drain the water completely. Using a mixer, grind the chana dal into a coarse paste, ensuring it retains some texture rather than becoming a smooth paste. -
Prepare the Vegetables:
While the dal is soaking, prepare the vegetables. Grate the carrot and beetroot, chop the cucumber into small pieces, and grate the raw mango. Finely chop the green chilies and set them aside. Cube the paneer (homemade cottage cheese) into small bite-sized pieces. -
Assemble the Kosambari:
In a large mixing bowl, combine the coarsely ground chana dal, grated carrot, beetroot, cucumber, raw mango, chopped green chilies, and paneer cubes. Set this mixture aside as you prepare the tempering (tadka). -
Prepare the Tadka (Tempering):
In a small tadka pan or a frying pan, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and let them crackle. Next, add the curry leaves and a pinch of asafoetida (hing). Stir for a few seconds to release the aroma. Then, add the split urad dal and sautΓ© until it turns golden brown. -
Combine the Tadka with the Kosambari:
Remove the tadka from the heat and immediately pour it over the prepared Kosambari mixture. Stir well to combine the ingredients, ensuring that the tempering is evenly distributed. Add salt and pepper to taste, and mix again. -
Garnish and Serve:
Finally, garnish the Kosambari salad with freshly grated coconut for a delicious and aromatic finish. Serve immediately or chill it for 10 minutes before serving to allow the flavors to meld.
Serving Suggestions:
Serve this refreshing South Indian Kosambari as a side dish along with a traditional South Indian meal. It pairs beautifully with Moong Dal Rasam/Pesara Pappu Charu, Steamed Rice, and Capsicum Masala Poriyal for a wholesome and satisfying meal. This salad also works great as a light snack or appetizer, offering a perfect balance of crunchy vegetables, protein-rich chana dal, and the delightful zest of raw mango.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~5 g |
| Carbohydrates | ~20 g |
| Fiber | ~4 g |
| Fat | ~4 g |
| Saturated Fat | ~1 g |
| Sodium | ~200 mg |
| Vitamin A | ~120% DV |
| Vitamin C | ~45% DV |
| Calcium | ~50 mg |
Tips & Variations:
- Make It Spicy: If you like a spicier version, you can add more green chilies or even a pinch of red chili powder.
- Add Nuts: For extra crunch and flavor, try adding a handful of roasted cashews or peanuts.
- Use Lemon: For an extra zing, you can squeeze a little lemon juice over the salad before serving.
- Vegan Option: Skip the paneer and opt for a plant-based protein like tofu or simply enjoy the vegetables in their raw form for a completely vegan dish.
Kosambari is a delightful way to incorporate a variety of fresh, nutritious ingredients into your meal. The combination of chana dal with vegetables and the tempering of mustard seeds, curry leaves, and urad dal creates a burst of flavors thatβs perfect for any occasion. Whether you’re serving it as a part of a festive meal or enjoying it on a regular day, this South Indian Kosambari with raw mango, cucumber, carrot, and beetroot will bring a vibrant and refreshing touch to your table.
