Today i have for you all … an easy , very healthy and tasty salad called Kosambari . Kosambari is basically a very traditional South Indian style salad made from choice of fresh veggie with some soaked moong dal/ chana dal / sprouts etc . Its also known as Kosumalli .There are many combinations of kosambari one can make and today i have for you all Cucumber Kosambari / Southekayi kosambari as called in Kannada . In Karnataka .. cucumber kosambari is one of the commons in festival ( especially for Ram Navami ) / wedding / any other functions..one of the must for Ram navami festival ..

cucumber kosambari

Usually during summer .. my one meal happens to be salad and my kids evening snacks are that . So I often make Cucumber kosambari , carrot kosambari , Sprouts kosamabri etc …love each of them to the core ..Low on calories .. high on nutrients .and an absolute visual treat to see a bowlful of colorful fresh kosambari … Isn’t it ?? An absolute healthy dish that can be binged without thinking much about the weighing scale. So are you ready to make a note of this healthy Karnataka special cucumber kosambari .. here you go …

you an also check methi sprouts salad

cucumber kosambari recipr


Smitha Kalluraya
South Indian style Cucumber and moong dal salad ..
Course Salad
Cuisine karnataka
Servings 4 servings


  • 1 cup tender cucumber, Finely chopped
  • 1/4 cup Moong dal/ hesarubele
  • 1/4 cup grated coconut
  • Lemon juice to taste
  • Salt to taste
  • few sprigs of coriander leaves

For the tempering

  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • a pinch Hing /Asafoetida
  • 2 slit Green Chillies
  • few Curry Leaves


  • Wash and soak moong dal for 1/2 an hour. Drain the soaked moong dal using a colander and keep aside .
  • Finely chop cucumber . If you want you can peel and deseed cucumber .. i usually retain it .
  • Take a large mixing bowl . Add chopped cucumber , soaked drained moong dal , grated fresh coconut , chopped coriander and lemon juice .
  • Time to prepare tempering . Heat oil in a small pan. Once it turns hot, add the mustard seeds and urad dal .When it splutters ,add asafoetida , green chilly and curry leaves and saute for a few secs. Turn off the heat.
  • Pour this tempering on the kosamabari and mix everything well . Add salt only when you are about to serve. Else it will leave water .
  • Yummy and healthy cucumber kosambari is ready to serve .
    cucumber kosambari recipr
  • kosambari


  • As i said earlier .. if you want you can de seed cucumber and then use.
  • You can +/- moong dal quantity as per your preference .
  • Remember to add salt only just before serving . Else it will ooze out lot of water .
  • Typically kosambari is mild in taste . So don't add too many green chilliesv . If you want you can skip green chilli and just add broken red chilli while tempering .
  • Similarly you can make carrot kosambari , radish kosambari , beetroot kosambari etc

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