The concept of salad is not new to Indians. Today's recipe, Kosambari or Kosumalli, is one such dish that proves that Indians were familiar with Salad eating even before Continental food  became commonplace. This simple salad has always been a starter in the Indian menu, especially as one among the many served on a banana leaf during festive occasions and weddings. I have always had a penchant for this light starter. Somehow, I have always been amused as why this dish was always served in minuscule quantities during feasts and none would bother to ask for second helping. 😁😁
While that is the fun side of the story, I always believe that our ancestors were well aware about the biochemical changes that food undergoes inside our body and also had a sound knowledge about the glycemic index of food. That said, traditionally, the main ingredients for preparing a Kosambari are soaked Moong Dhal (split green gram), grated Carrots, grated or chopped Cucumber and raw (unripe) mangoes (if in season), grated fresh coconut, spiked up with lemon juice, salt and asafoetida and tempered. See... you have a mix of Protein, fresh vegetables and coconut for Vitamins and fiber, Vitamin C from lemon juice and flavour  and improved digestion from the asafoetida, mustard seeds and coriander leaves...  All that you will find in your pantry and and can be put together very soon. I have replaced the split dhal with whole Green gram for some colour factor and of course for low glycemic index. This is a snack good for a lunch bag keeping you filled for a while if you take a good quantity. Off to the recipe now. 
Soaking time: Overnight
Preparation time: 10 min
Category: Snack/ Breakfast
Spice Level: Mild
Difficulty Level: Very easy
Cuisine: South Indian
Serves: 2-3
Nutrition Facts
Servings 3.0
Amount Per Serving
calories 175
% Daily Value *
Total Fat 3 g4 %
Saturated Fat 1 g6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 110 mg5 %
Potassium 194 mg6 %
Total Carbohydrate 24 g8 %
Dietary Fiber 8 g31 %
Sugars 4 g
Protein 10 g20 %
Vitamin A18 %
Vitamin C18 %
Calcium8 %
Iron18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 3/4th cup Green gram 
  • 1 big Carrot, grated
  • 1 big Cucumber, grated (de-seeded)
  • 2 tbsp fresh grated Coconut
  • 1/2 tsp Mustard seeds
  • 1 green chilli finely chopped
  • 2 flakes compounded  Asafoetida (soaked in water) or powdered version (if you prefer it this way)
  • freshly chopped Coriander leaves
  • Juice of 1 lime
  • 1/2 tsp oil
  • Salt to taste
  • Rinse green gram well in clear water and soak overnight. Drain the next morning and set aside.
  • Peel and grate Carrot. Peel and chop Cucumber. Remember to separate the seed part.
  • Add Asafoetida and salt. Mix well.
  • Heat oil and add Mustard seeds. When they pop, add it to the salad mix.
  • Now add grated coconut and chopped coriander leaves. Squeeze the lime juice and mix once again and then serve.


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