INGEDIENTS
- 1 – 2 grated carrots
- 1 large chopped tomato
- Juice of 1 lime
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 green chilli chopped
- Curry leaves
- Salt
METHOD
- Mix together grated carrot and chopped tomato with a good pinch of salt. .
- Add lime juice and stir it all together.
- Heat a tablesppon of oil in a wok or heavy based saucepan
- Add mustard seeds and cumin seeds. When mustard seeds start to pop add curry leaves and the green chilli.
- Pour this over the carrot mixture.
Classic Carrot Tomato Kosambari
Coconut & Moong Dal Kosambari
Carrot Tomato Kosambari
Two vibrant South Indian salads — one bright and minimal, the other enriched with coconut and soaked lentils
A refreshing, no-cook salad tempered with crackling mustard and cumin. Grated carrot and juicy tomato meet zesty lime and a fragrant tadka. Ready in minutes, perfect as a side or light meal.
Crunchy, tangy, and aromatic — a South Indian classic in under 10 minutes.
Prep Time
8 min
8 min
Cook Time
2 min
2 min
Total Time
10 min
10 min
Servings
4
4
Classic Carrot Tomato Kosambari
Ingredients
- 1–2 medium carrots, peeled and grated
- 1 large ripe tomato, finely chopped
- Juice of 1 lime
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 green chilli, finely chopped
- 6–8 fresh curry leaves
- 1 tbsp neutral oil (sunflower or peanut)
- Salt, to taste
Method
1. In a bowl, combine grated carrot and chopped tomato. Add a good pinch of salt and toss.
2. Squeeze in lime juice and mix well. Set aside.
3. Heat 1 tbsp oil in a small pan or tadka ladle over medium heat.
4. Add mustard seeds. When they pop, add cumin seeds, green chilli, and curry leaves. Fry for 10–15 seconds until fragrant.
5. Pour the hot tempering over the carrot-tomato mixture. Stir immediately to combine.
6. Taste and adjust salt or lime. Serve fresh.
Pro Tip: Use the freshest carrots and ripe, juicy tomatoes. Serve within 15 minutes for maximum crunch.
Photo credit: Adapted from traditional South Indian home cooking
Coconut & Moong Dal Kosambari
Ingredients
- 1–2 medium carrots, peeled and grated
- 1 large ripe tomato, finely chopped
- ¼ cup split moong dal, soaked 30 min, drained
- 2 tbsp fresh grated coconut
- Juice of 1 lime
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 green chilli, finely chopped
- 6–8 fresh curry leaves
- 1 tbsp neutral oil
- Salt, to taste
Method
1. Soak moong dal in water for 30 minutes. Drain thoroughly.
2. In a bowl, mix grated carrot, chopped tomato, soaked dal, and grated coconut. Add salt and toss.
3. Add lime juice and stir gently to combine.
4. Heat 1 tbsp oil in a small pan. Add mustard seeds. When they pop, add cumin, chilli, and curry leaves. Fry briefly.
5. Pour the sizzling tempering over the salad. Mix well.
6. Adjust seasoning. Serve immediately for best texture.
Pro Tip: The soaked moong dal adds protein and a tender bite. Fresh coconut is essential — frozen works in a pinch.
Photo credit: Adapted from traditional South Indian home cooking
