Kosambari  

“This is not a side. It’s a temple bell ringing in the quiet.”

Kosambari 

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. Usually served during festivals or as prasadam (sacred offering), this dish carries devotion in every bite.

Ingredients

  • ½ 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 tbsp fresh grated coconut (optional but divine)
  • 2 tbsp cilantro, chopped
  • Juice of 1 small lime
  • Salt, to taste
  • Tadka (Tempering)
  • 1 tsp oil (coconut or neutral)
  • ½ tsp mustard seeds
  • ½ tsp 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.

🔙 Back to the Kitchen

“Some things don’t shout to be heard. They just carry God in a bowl.”