Kosumbari or kosumalli is a traditional dish of South India. And it will be served on important festive occasions.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 193kcal
Author Sujatha Muralidhar


  • 1 cucumber
  • 1/4 Cup split Moong bean / moong dal
  • 1 cup Onion chopped
  • 1 green Chili / serrano pepper
  • 2 tbsp coriander Leaves /cilantro chopped
  • 2 tsp grated Coconut
  • 1 tsp black mustard seeds
  • 1 tsp skinless Black gram / Urad dal
  • 1 tsp cooking Oil
  • 1 tsp asafoetida
  • 1/2 tso salt or as required


  • In a bowl, soak moong dal for about 2 hours. The dal must have been doubled its size now, drain and keep aside.
  • Finely chop cucumber, onion, green chili, curry leaves, coriander leaves. ¬†Mix it with grated coconut, soaked moong dal.
  • Heat oil in the pan, add mustard seeds followed by urad dal and asafoetida.
  • Allow mustard seeds to get splutter and asafoetida to sizzle.
  • Add this seasoning to the vegetable mixture.
  • Add salt, transfer this kosambari to the serving bowl.


1. Serve them as a snack or appetizer.
2. Serve them like salad along with your lunch or dinner food.


Calories: 193kcal | Carbohydrates: 30g | Protein: 9g | Fat: 4g | Sodium: 190mg | Potassium: 401mg | Fiber: 6g | Sugar: 7g | Vitamin A: 265IU | Vitamin C: 23.6mg | Calcium: 78mg | Iron: 2.6mg