South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot

Step 1: To begin making South Indian Kosambari Recipe wash and soak the chana dal in water for a minimum of 2-3 hours

Step 2: Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste

Step 3: The next step is to prepare the salad

Step 4: In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside

Step 5: In a tadka pan, heat oil on the medium heat

Step 6: Add mustard seeds, curry leaves and asafoetida and allow them to crackle

Step 7: Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour

Step 8: Once done turn off the heat and add it to the Kosambari mixture

Step 9: Sprinkle some salt and pepper powder and mix  well to combine

Step 10: Check the salt and adjust the seasoning to suit your taste

Step 11: Garnish the Kosambari Salad with some grated coconut and serve

Step 12: Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal