Kosambari

Origin: A South Indian temple offering turned everyday ritual, Kosambari is as ancient as it is humble. Made from soaked lentils, grated vegetables, and a bright mustard-seed tempering, it carries the quiet rhythm of prasadam — sacred food shared after prayer.

It’s believed to have originated in Karnataka, where yellow moong dal met the freshness of cucumber and carrot under the gentle crackle of ghee and mustard.

Served during festivals like Rama Navami, it symbolizes purity, simplicity, and balance — nourishment for both the body and the spirit.

A salad, yes — but also a whisper of devotion in every bite.

Ingredients

“ Kosambari is a South Indian salad made with soaked moong dal, fresh veggies, herbs, and a tempered tadka poured over like a final blessing. It’s cool, citrusy, protein-rich, and utterly alive. ”

1/2 cup split yellow moong dal, rinsed and soaked for 2–3 hours

1 small carrot, grated

1 small cucumber, finely chopped

1 green chili, finely chopped (optional but traditional)

2 tablespoons fresh grated coconut (optional but divine)

2 tablespoons cilantro, chopped

Juice of 1 small lime

Salt, to taste

Tadka (Tempering)

1 teaspoon oil (coconut or neutral)

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal (optional)

1 dried red chili

A pinch of hing (asafoetida)

4–5 curry leaves

How The Alchemy Happens

Drain soaked moong dal well. It should be soft but retain a slight bite.

In a bowl, combine dal, carrot, cucumber, coconut, chili, cilantro, lime juice, and salt. Mix gently.

Heat oil in a small pan. Add mustard seeds — when they pop, add urad dal, red chili, hing, and curry leaves.

Pour the sizzling tadka over the salad. Mix gently and let sit 10 minutes before serving to let the flavors marry.

Cool lentils, warm spice — a quiet prayer disguised as salad.