Kosumalli / Kosambari, is a traditional South Indian salad made with protein-rich moong dal, fresh vegetables, and a light tempering. People commonly prepare this refreshing dish during festivals like Ram Navami, Ugadi, and Varamahalakshmi Vratham. They serve it as part of a South Indian meal, especially in Tamil Nadu and Karnataka.
Kosumalli vs. Kosambari
Both Kosumalli and Kosambari refer to the same dish, but the term Kosambari is more commonly used in Karnataka, while Kosumalli is used in Tamil Nadu. The ingredients and preparation remain largely the same, focusing on soaked moong dal, vegetables like cucumber or carrot, and a mild seasoning.
Why Kosumalli / Kosambari is Special?
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Rich in Protein & Fiber – Moong dal is packed with protein, while vegetables add fiber.
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No Cooking Required – Just soak the lentils, mix, and temper.
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Perfect for Festivals & Poojas – A sattvic dish without onion or garlic.
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Refreshing & Light – Great as a summer salad or a side dish.
Popular Variations
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Carrot Kosambari – Uses grated carrots for a mildly sweet flavor.
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Cucumber Kosambari – Hydrating and cooling, ideal for hot weather.
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Lemon Kosambari – Enhanced with lemon juice for extra freshness.
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Beetroot Kosambari – A colorful and nutritious twist.
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Chana Dal Kosambari – A variation using Bengal gram instead of moong dal.
How is Kosumalli / Kosambari Served?
This light and flavorful salad is a must-have in South Indian festive meals, served alongside dishes like Sambar, Rasam, and Curd Rice. It is also offered as prasadam (neivedyam) during poojas.
Kosumalli / Kosambari is a healthy, quick, and refreshing dish that adds both nutrition and flavour to your meal. Try it today and enjoy a taste of South Indian tradition!
Kosumalli / Kosambari
Equipment
- 1 Knife
Ingredients
- 1 Cup Moong dal
- 1 no Carrot
- 1 no Cucumber
- 1/2 no Unripened mango optional
- 4 tbsp Coconut
- 1 no Green chilli
- 1/2 tbsp Lemon juice
- 4 tbsp Coriander
- As req Salt
For Seasoning
- 1 tsp Oil
- 1 tsp Mustard
Instructions
- Soak the moong dal in water for 30 minutes, then drain completely.
- Grate the carrot, cucumber, and mango, and finely slice the green chilli into small rounds.
- Combine the grated vegetables with the soaked moong dal.
- Add grated coconut, salt, and lemon juice, and mix well.
- Finally, temper with mustard seeds and garnish with fresh coriander leaves.
INSTRUCTIONS
- Soak the moong dal in water for 30 minutes, then drain completely.
- Drain the water from the moong dal.
- Grate the carrot, cucumber, and mango, and finely slice the green chilli into small rounds. Also shred the coconut if you are going to use it.
- Combine the grated vegetables with the soaked moong dal.
- Add grated coconut, salt, and lemon juice, and garnish with coriander and mix well.
- Finally, temper with mustard seeds and serve.
- Healthy and tasty Moong dal Kosumalli / Kosambari is ready.
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