Kosambari south Indian salad made from pulses and tempered with mustard seeds. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Kosambari is made as a prasaad or offering to GOD during Ganesha Chaturthi and Rama Navami. During Varamahalakshmi and Gowri festivals women exchange kosambari along with turmeric and vermilion to celebrate.


  1. 1 Cucumber Chopped
  2. 1 Tomato Chopped
  3. 1/2 Cup Moong Dal
  4. 1 Carrot Grated
  5. 1 Tablespoon grated Coconut
  6. 1 Green Chilli finely Chopped
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon Juice
  9. Salt to taste
  10. Pepper to taste


  1. 1 Tablespoon Oil
  2. 1 Teaspoon Mustard Seeds
  3. A Pinch of Asafoetida
  4. Few Curry Leaves



  • Soak Moong Dal for an Hour in Warm water
  • Grate Carrot and Coconut and Keep it in a bowl
  • Add in Chopped Cucumber and tomato
  • Add in finely chopped green chilli, Salt and Pepper
  • Pour in Lemon Juice, Fresh Chopped Coriander Leaves
  • Drain water from Moong Dal and add dal to the above salad
  • Mix everything and Pour the tempering over it
  • For Tempering: Heat Oil and crackle mustard seeds
  • Add Asafoetida and curry leaves to oil
  • Pour the tempering over the salad and mix it
  • Serve Chilled as a side or a Salad

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