South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot
South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot is a fresh and delicious South Indian Mixed Vegetable Salad. Kosambari Salad is a must have for any major festival in South India, especially Diwali or BaliPadyami.
Ingredients
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1/4 cup Chana dal (Bengal Gram Dal)
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soaked in water for 3 hours
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1/4 cup Carrot (Gajjar)
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grated
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1/4 cup Beetroot
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grated
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1/2 cup Cucumber
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chopped
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1/2 cup Mango (Raw)
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grated
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2 Green Chillies
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finely chopped
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1/4 cup Paneer (Homemade Cottage Cheese)
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small cubes
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toasted till light brown
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1 tablespoon Fresh coconut
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grated
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Salt
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to taste
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For Tempering
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1 teaspoon Oil
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1/2 tablespoon Mustard seeds (Rai/ Kadugu)
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1 teaspoon White Urad Dal (Split)
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Asafoetida (hing)
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a pinch
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10-15 Curry leaves
Instructions
Step 1
To begin making South Indian Kosambari Recipe wash and soak the chana dal in water for a minimum of 2-3 hours
Step 2
Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste
Step 3
The next step is to prepare the salad
Step 4
In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside
Step 5
In a tadka pan, heat oil on the medium heat
Step 6
Add mustard seeds, curry leaves and asafoetida and allow them to crackle
Step 7
Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour
Step 8
Once done turn off the heat and add it to the Kosambari mixture
Step 9
Sprinkle some salt and pepper powder and mix well to combine
Step 10
Check the salt and adjust the seasoning to suit your taste
Step 11
Garnish the Kosambari Salad with some grated coconut and serve
Step 12
Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal