Beetroot kosambari is a traditional South Indian style salad made with grated beetroots, soaked yellow moong dal, onions, green chillies, lemon juice and fresh coriander. This is a no-cook recipe and can be paired as a side dish for roti, dal, rice or enjoyed as a light salad for dinner.
Beetroot Kosambari Recipe
I enjoy salads for lunch often, these days are too hot to have hot meals. So i enjoy a bowl of cold salad or smoothies for lunch. I made this couple days back and enjoyed it to the core. The sweetness from beets with the tanginess from the lemon was so good.
About Kosambari
Beetroot kosambari is a vibrant, refreshing South Indian salad that instantly catches your eye with its deep pink color. The beetroot blends beautifully with soaked moong dal, onion, chillies and lemon juice to make a satisfying and delicious salad.
This salad is not only easy to make, but also a healthy one. Beetroot and moong dal are high in fibre, antioxidants and protein, which makes a nutritious and filling side.
Similar Recipes
This kosambari is made by mixing grated beetroots with soaked yellow moong dal, finely chopped onions, green chillies, fresh coriander and with a squeeze of lemon juice. That's it ! No need to cook anything for long, all together you can put it into a bowl in less than 10 minutes.
The soaked moong dal adds a nice crunch, the lemon, coriander leaves add a freshness and tangy kick, while the beetroot blends all together with its natural sweetness and color. It pairs wonderfully with rice, roti, dal, sambar or can be enjoyed on its own.
Ingredients
- Beetroot : I grated beets, you can chop them finely too. You can swap with other vegetables like carrot, cucumber or radish.
- Yellow moong dal : Yellow moong dal also known as pasi paruppu is one of the high sources of plant based protein and low in fat. For alternatives, use chickpeas, sprouts or roasted peanuts.
- Onion or shallots : Raw onion gives the crunch and slight aroma. For an alternative, use spring onions.
- Coriander leaves : Coriander leaves adds fresh taste.
- Lemon juice : Lemon juice adds tanginess and balances the sweetness of beetroot. For an alternative, use vinegar.
- Green chilli : Green chilli adds heat, you can substitute with jalapenos or bell peppers.
Step by Step Pictures
1)Start by soaking the moong dal. Wash and soak yellow moong dal for 2 to 4 hours in water.
2)This will soften the moong dal and make them tender and crunchy. Instead of yellow moong dal you can use green moong dal or sprouts.
3)Now take your other ingredients for the salad.
- Beetroot
- Onion
- Coriander leaves
- Green Chilli
4)Peel the beetroot skin. You can either chop them very fine or grate it.
5)grate the beets using a grater and set aside.
6)I chopped onions and green chillies fine. I also chopped coriander leaves.
7)Add beets, onions, green chillies in a bowl.
8)Add soaked and strained moong dal.
9)Add in lemon juice to taste.
10)Season with salt. You can add some chaat masala as well.
11)Finally add in coriander leaves and mix well.
12)Let this sit for few hours in fridge.
13)Serve.
Expert Tips
- Soak the moong dal in water for at least 2 hours to make it soft. Grate the beetroots finely for better texture.
- Add lemon juice just before serving to keep the salad taste fresh and tangy.
- For vibrant color and crunch, add pomegranate seeds.
- If you want to make a more nutritious salad, add a handful of mixed sprouts or moong sprouts.
- Sprinkle roasted peanuts or sesame seeds at the end for added crunch and texture. Add little chaat masala for a tangy kick.
- You can add some grated coconut for extra texture.
Storage & Serving
Kosambari can be stored in fridge for 2 days. Serve this beetroot kosambari along with dal, rice, roti, paratha, biryani or with any variety of rice as a side dish.
FAQ
Yes, it is absolutely okay to eat beetroot kosambari raw. If you have any issues in digestion, lightly steam them, mix and enjoy.
No, the traditional recipe uses raw grated beetroot. Just make sure to use fresh and tender beetroots for best texture and taste.
Absolutely ! If you don't like moong dal, you can skip or replace it with carrot, cucumber, roasted peanut, sprouts for that crunch and texture.
📖 Get Recipe
Beetroot Kosambari Recipe (Kosambari Recipe)
Equipment
Ingredients
- 1 large Beetroot peeled and grated
- ½ cup Yellow Moong Dal
- ½ medium Onion peeled & chopped finely
- 1 no Green Chilli chopped finely
- 2 tablespoon Coriander leaves chopped finely
- 2 tablespoon Lemon Juice
- 1 teaspoon Salt to taste
Instructions
- Wash and take moong dal in a bowl. Cover with water and leave it to soak for 2 to 4 hours. Strain and set aside.
- Peel the skin of beetroots using a peeler. Wash it well dry them and grate them using a box grater. Peel and chop onion finely. Chop green chillies and coriander leaves fine.
- Take a bowl. Add beetroots, moong dal, onions, green chillies, lemon juice and salt. Mix well. Now add in coriander leaves and place into the fridge to get cold. Serve.
Nutrition
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