Salad Recipes Indian - Kosambari

salad recipes indian

Of the salad recipes Indian, kosambari is one of the salads that stands tall. It shines both on the taste and the health yardsticks. Almost all the ingredients in the kosambari recipe, which is also one of the cucumber recipes Indian, contribute to the health value of this salad. Try kosambari once and you would like to make it often and mark it as a favorite in your list of salad recipes Indian.

This salad has deep connections with tradition too. Kosambari is one of the items that is given as prasadam to devotees on the auspicious day of Sri Ramanavami. The other items include butter milk.

Cucumber, chana dal and carrot gratings are the main items of the kosambari recipe.

In the snacks line too, this salad stands first. If you are hungry between meals, consider kosambari as a healthy snack.

Kosambari is one of the cucumber recipes Indian category that you can prepare it, almost instantly, within minutes. The reason is that the steps are simple and few.

The only thing that the kosambari recipe calls for planning ahead is that you have to soak the chana dal for at least one hour. This is because only when it becomes soft, you can proceed to make kosambari.

For rice and rasam, and rice and sambar, combination, kosambari is a great side dish.

Is the use of carrot gratings mandatory? No, but if you add it to this salad you can increase the health value of kosambari.

Food Fact
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What is the connection between the deep orange color of carrots and coronary heart disease (CHD)?

A large research study has found that "a higher intake of deep orange fruit and vegetables and especially carrots may protect against CHD."1

As you might do with some of the cucumber recipes Indian type, add a few drops of fresh lemon juice to the kosambari to make it tastier.

Should I season this salad? With seasoning, the taste of this food will be finer. The hing you would add to the seasoning is a key item that makes this salad lip-smacking.

Garnish the kosambari with fresh coriander and coconut gratings.

Eat or serve the kosambari as early as possible, after it is prepared. Otherwise, it may be spoiled within about a few hours. It is the coconut gratings that makes the food go bad. This trait is particularly true in the Summer months. If you want to relish kosambari later, be sure to keep it in the fridge.

how to make gooseberry juice
You may want to drink gooseberry juice, as it is said to be an outstanding health drink.

Servings: 3-4


1. Chana dal 1/4 cup
2. Cucumber 1 small
3. Carrot 1
4. Coconut gratings 1 tablespoon
5. Green chili 1-2 or to taste
6. Lemon juice to taste
7. Salt to taste
8. Chopped coriander leaves 1/2 tablespoon

Kosambari Recipe

1. Clean and wash chana dal.

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2. Add about 1/2-a-cup of water.

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Soak for about 2 hours.

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3. Soak the carrot for about 30 minutes in water.

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Wash the carrot thoroughly.
4. Chop the cucumber and chili to small pieces.

Grate the carrots.

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5. Drain the water from chana dal completely.

Add cucumber, chili, carrot gratings and coconut gratings. Mix.

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6. When you are ready to eat / serve, add salt and lemon juice. Mix thoroughly.

Garnish with coriander leaves.
7. Kosambari is ready.

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TIPS Salad Recipes Indian - Kosambari
1. Add salt only when you are ready to eat or serve the salad. Otherwise, adding salt before will make the kosambari watery.
2. Add a tablespoon of mung or moong dal with chana dal for a variety in taste and for extra nutrition.

Here is the kosambari recipe that exclusively uses mung or moong dal.