January 30, 2017

Carrot Kosambri / Carrot Koshimbhir - Vegan Salad

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Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of  fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste. 

I generally donot like to add moong dhall to my kosambri . I prefer to taste the carrots and relish the mild dressing of fresh coconut scraping and the seasoning of mustard , lentils and green chillies along with asafoetida .

Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home. Ugadi /Gudi Padwa meal is incomplete without a kosambri .

If carrots are not in season then Vellarikaai Kosmalli / Southekaai Kosambri is served.

Carrot Sambol is the Srilankan version of Carrot Kosambri with some mild variation.

Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4


250 gms carrot - grated
2 tbsp fresh grated coconut
Kothmir/ Hara Dhaniya /Cilantro / Corriander leaves 
few nos. Curry leaves / kadipatha/karivepilai
pinch of sugar
1 tsp Mustard seeds
1 tsp Udad dhall
1 tsp Channa Dhall
2-3 dry red chillies
pinch of asafoetida


  • Squeeze out the water from the grated carrot and put it in a huge serving bowl.
  • Prepare the seasoning using mustard seeds,udad dhall,chana dhall.Once all of these splutter,add the red chillies ,curry leaves and asafoetida.
  • Pour it on the carrots.
  • Add the grated coconut,salt,sugar and toss well. 
  • Finally garnish with fresh corriander and serve.


  • Salt tends to leave water and make the salad soggy,so add the salt just before serving.
  • If you would like to add moong dhall,soak it for about 15-20 mins in warm water and then add it to the carrots and toss well.
  • For those who love the flavor of lime,you can squeeze about a teaspoon of fresh lemon juice and toss well. Do this just before serving to avoid the salad from turning soggy.
  • Carrot can be substituted with cucumber or you can take half proportion of each i.e carrot and cucumber and make this salad.

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  1. Carrot kosambari and rasam is good enough for my husband to have a happy meal. Infact , we have named it the happy meal at home as both of us are very hppy with this combintion.

  2. Carrot kosambri is tasty and was often made back home. I must make this kosambri, nostaligic.

  3. Carrot Kosambri seems a nice salad or side dish. It reminds me of poriyal. I like to incorporate such recipes in the family menu. Shall make this right away.

  4. Kosambari is such an integral part of any festival meal at home and I love all the variants including this carrot one. I am however eyeing the "pheni" sandige on that platter pic, lol ! - Kalyani


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