how to make kosambari

A very traditional, south Indian vegetarian side dish is kosambari. It is one of the items made on the festival day of Ram Navami. The kosambari recipe is among the main cucumber salad recipes. Split green grams, coriander leaves, coconut gratings, chilies, lemon juice and, of course, cucumber are the key ingredients of the kosambari recipe.

Without any thoughts, I can say this salad brings a tasty and healthy dimension to a lunch.

Kosambari can also be eaten as a healthy snack.

Here is the kosambari recipe made with chana dal, instead of moong dal.

Musk melon / kharbooja juice or panaka and lemon juice or nimbe hannina panaka are two of the other items made on the auspicious day of Ram Navami.

hibiscus juice
Hibiscus juice is said to control blood pressure
Hibiscus juice is said to be good for the health.Here is the recipe for hibiscus juice.

Servings: Three to four


1. Moong dal (mung / split green gram) 1/4 cup
2. Cucumber 1
3. Coconut gratings 1 tablespoon
4. Green chili 1
5. Lemon juice to taste
6. Salt to taste
7. Chopped coriander leaves 1/2 tablespoon

How to make Kosambari?

1. Clean and wash moong dal (mung / split green gram).

Drain the water.

Soak the moong in water [See TIP 1 below].

2. Drain the water after about 30 minutes.


Set the moong aside.
3. Peel the cucumber.

If there are seeds, remove the central part.

Chop the cucumber into fine pieces.

4. Add chopped cucumber to the moong dal. Mix.

5. When you are ready to serve, add coconut gratings, chopped chili, salt, and lemon juice to the moong dal and cucumber mixture. Mix again.

6. Garnish with chopped coriander leaves.

Kosambari is ready.


TIPS How to make kosambari?
1. After washing and draining the moong dal, instead of soaking it in water, add chopped cucumber. Moong dal will soak in the cucumber juice. This method prevents the loss of vitamins from the mung.
2. You can mix the kosambari with a seasoning made from little oil, hing (asafoetida) and curry leaves to try a different variety of kosambari.