Kosumbari – A Taste of Karnataka’s Simplicity in Every Spoon

◦ 📍 Prep Time: 15 mins (plus 30 mins soaking)

◦ 🔥 Cook Time: 0 mins

◦ ⏱️ Total Time: 45 mins

◦ 👨‍👩‍👧‍👦 Serves: 2

Carrot & Coconut Salad – A Cooling South Indian Delight

Introduction: A Cool Hug from Karnataka’s Kitchens 🌿

Every region in India has its own humble dish that carries comfort in every bite — for Karnataka, it’s Kosumbari. This refreshing salad is more than just a side dish; it is a symbol of balance and simplicity.

I first tasted this vibrant salad during a summer lunch at a friend's home. Her mother served it chilled, and the freshness of the lemon and the crunch of soaked moong dal lingered long after the meal was over. Since then, it has found a permanent place at my table, especially on hot days when you crave something cool yet nourishing.

Why You’ll Love This Recipe

• Instant Cooler: Light, cooling, and naturally hydrating — perfect for summer.

• Nutritional Powerhouse: Packed with plant-based protein and fibre.

• Zero-Effort Cooking: A no-cook recipe that is ready to assemble in under 15 minutes.

• Flavorful Balance: A beautiful blend of crunch, freshness, and gentle spice.

• Celebration Staple: A festive must-have at every Karnataka celebration and marriage.

Ingredients

Main Ingredients:

• Moong dal (split green gram): ½ cup

• Carrot: 1 medium (finely grated)

• Grated coconut: 3–4 tbsp

• Green chilli: 1 small (deseeded and chopped)

• Fresh coriander leaves: a few sprigs (finely chopped)

• Lemon juice: from ½ lemon

• Salt: to taste

Step-by-Step Instructions

1. Soak the dal: Soak the moong dal in water for 30 minutes (use lukewarm water to speed up softening).

2. Prep the fresh produce: Finely grate the carrot and coconut; chop the coriander and deseeded chillies.

3. Drain: Rinse the soaked dal once more and drain the water completely.

4. Combine: In a bowl, mix the dal, grated carrot, coconut, and coriander.

5. Season: Add salt and mix gently.

6. Spice Control: Add the green chillies at the end to control the spice level.

7. Chill: Place in the refrigerator for 15–20 minutes to let the flavours blend beautifully.

8. Finish: Just before serving, drizzle the lemon juice and toss lightly.

💡 Pro Tip: For a flavour twist, add a quick tempering of mustard seeds and curry leaves in a few drops of coconut oil to enhance the aroma without overpowering the freshness.

Serving Suggestions & Variations

• The South Indian Meal: Serve chilled with steamed rice, rasam, or curd.

• Healthy Snacking: It makes a perfect, healthy evening snack.

Variations:

◦ Crunchy Twist: Swap moong dal with chana dal for a nuttier bite.

◦ Tangy Addition: Add pomegranate seeds or grated raw mango for extra zing.

◦ Veggie Swap: Replace carrot with cucumber or use sprouted green gram for variety.

Health Benefits & Nutrition

A bowl of Kosumbari is a celebration of nourishment: Moong dal aids digestion and provides protein, carrots add Vitamin A and antioxidants, and coconut provides healthy fats.

Nutrition Table (Per Serving): | Nutrient | Value | | :--- | :--- | | Calories | 120 kcal | | Protein | 6 g | | Fibre | 4 g | | Vitamin A | 35% DV | | Fat | 5 g |

Store Kosumbari in an airtight container in the refrigerator for up to 24 hours. Always add the lemon juice just before serving to retain the salad's crunch and vibrant colour.

Every spoonful of Kosumbari carries the calm of Karnataka’s kitchens — fresh, humble, and nourishing. If this recipe reminds you of home, share it with someone who loves South Indian food and tag @TummyKhush when you try it!.