Beetroot salad – Beetroot Kosambari Recipe

beetroot kosambari recipe
             The day I left to India, I had prepared this Beetroot salad – Beetroot Kosambari as we call it at home. I prepared this to go as a side with roti and gutti vankayakura | enne badanekai (stuffed brinjal curry). Kosambaris are an integral part of a meal in many parts of Karnataka and Maharashtra. Kosambari is a salad prepared with soaked moong dal , coconut, coriander leaves and raw veggies like carrot, radish and or cucumber.  Earlier I had posted a radish salad | mullangi kosambari which is very much liked now in my home.

         Apart from that I sometimes also prepare kosambari (salad) with beetroot for a change. This Beetroot salad will be liked by most since soaked lentils and fresh coconut add great taste. Raw food lovers will surely like this. Since I was in a hurry that day I did not add coconut, but it definitely enhances the taste.  

While eating beetroot regularly could be good for people with anemia, I do not ignore its side effects too. So I restrict the consumption of raw beets to twice a week for my family. Consuming raw beets in moderation is fine, so do try this


1 cup of grated beetroot (can increase or decrease to suit your taste)
½ cup of moong dal  / pesara pappu / greem gram split and skinned
¼ cup of fresh grated coconut (which I did not use this time, but it adds great taste)
1 to 2 green chilies chopped or minced
Lemon juice as desired
Salt to taste
Coriander leaves finely chopped
Optional veggies as desired
Grated carrot
Grated radish (soaked in vinegar for some time)
Grated cucumber
chopped onions
1.   Wash moong dal thoroughly 3 to 4 times and soak for atleast 1 hour. Wash thoroughly and drain off the water completely
2.   Grate coconut, beetroot and other desired veggies. Chop coriander leaves
3.   Mix all the ingredients  and serve.

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