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Kosambari

The Quirky Foodster Team

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20 minutes (plus 1 hour soaking)
Prep
5 minutes
Cook
4
Servings

Ingredients

  • 100 g (1/2 cup) split chickpeas (chana dal), soaked in water for 1 hour and drained
  • 1 large cucumber, deseeded and finely diced
  • 40 g (1/2 cup) fresh grated coconut
  • 1 green chilli, finely chopped
  • 1 tbsp lime juice
  • 1 tsp sugar
  • Salt, to taste
  • 1 tbsp coconut oil or peanut oil
  • 1/2 tsp mustard seeds
  • 6-8 fresh curry leaves
  • 1 dried red chilli
  • 10 g (2 tbsp) fresh coriander, chopped

Method

  1. Drain the soaked chana dal well and pat dry with a clean kitchen towel; it should stay raw and crunchy, not be cooked.
  2. Combine the dal, cucumber, coconut, green chilli, lime juice, sugar and salt in a mixing bowl.
  3. Heat the oil in a small pan, add the mustard seeds; once they splutter, add the curry leaves and dried red chilli, and sizzle for 20 seconds.
  4. Pour the hot tempering over the salad and toss well.
  5. Scatter over the fresh coriander and serve immediately, chilled or at room temperature.

Introduction: Kosambari is a South Indian salad of soaked split gram, grated cucumber and coconut, traditionally served
during festivals and temple feasts. Its bright, crunchy freshness and complete absence of onion or garlic
make it a natural fit for Jain menus, and it is commonly served as a cooling side dish alongside a main meal.

Cultural Background: Kosambari is a South Indian salad of soaked split gram, grated cucumber and coconut, traditionally served
during festivals and temple feasts. Its bright, crunchy freshness and complete absence of onion or garlic
make it a natural fit for Jain menus, and it is commonly served as a cooling side dish alongside a main meal.

Tips: Deseed the cucumber so the salad doesn't turn watery once dressed. Soak the chana dal for no longer than an hour or two — it should stay firm with a pleasant bite.

Variations: Add finely grated raw mango in season for extra tang. Swap chana dal for soaked moong dal for a softer, milder version (moong kosambari).

Storage: Best eaten within a few hours of making; if needed, keeps in the fridge for up to 1 day, though it will soften
and release liquid.

Reheating: Not applicable — served cold or at room temperature.

Nutrition (approximate, per serving)
Approx. 110 kcal, 5g protein, 5g fat, 12g carbohydrate, 3g fibre per serving.

Vegetarian / Vegan
Naturally vegetarian and vegan.

FAQs:

Q: Is the chana dal cooked?

A: No, it is only soaked, not cooked — this is what gives kosambari its characteristic crunch.

Q: Can I make it ahead for a party?

A: Prepare the dal, cucumber and coconut ahead and refrigerate separately, then dress and temper just before serving to keep it crisp.

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