Beetroot Kosambari... | How to make Beetroot Kosambari...

By Zeenath Amaanullah  |  19th Apr 2017  |  
5 from 1 review Rate It!
  • Beetroot Kosambari..., How to make Beetroot Kosambari...
Beetroot Zeenath Amaanullah
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About Beetroot Kosambari... Recipe

This is a very famous raw salad recipe from the state of Karnataka. It is a light yet filling salad that can be eaten on it's own too with a glass of neer mor or South Indian buttermilk. The crunch from the cucumber, the lovely taste of coconut, the tangy flavor of lemon perfectly balances the earthy lentils that are added.

Beetroot Kosambari..., a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Beetroot Kosambari... is just mouth-watering. This amazing recipe is provided by Zeenath Amaanullah. Be it kids or adults, no one can resist this delicious dish. How to make Beetroot Kosambari... is a question which arises in people's mind quite often. So, this simple step by step Beetroot Kosambari... recipe by Zeenath Amaanullah. Beetroot Kosambari... can even be tried by beginners. A few secret ingredients in Beetroot Kosambari... just makes it the way it is served in restaurants. Beetroot Kosambari... can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Beetroot Kosambari....

Beetroot Kosambari...

Ingredients to make Beetroot Kosambari...

  • Beetroot grated finely 1 1/2 cups
  • cucumber grated 1 cup
  • Fresh coconut grated 1/2 cup
  • Soaked moong dal 1/4 cup
  • onion finely chopped 1/2 cup
  • Grated ginger 1 tbsp
  • lemon juice 1 tbsp
  • green chillies finely chopped 1 tbsp
  • salt 1 tsp
  • coriander finely chopped 2 tbsp
  • For the tempering:
  • Black mustard seeds 1 tsp
  • oil 1 tsp
  • curry leaves few

How to make Beetroot Kosambari...

  1. Use the thinner side of the manual grater for the beetroot.
  2. If it is not available with you, use the food processor for grating.
  3. Take a bowl and start adding all the ingredients to it.
  4. The moong dal should be soaked for atleast 2 hours.
  5. Gently mix all of that and garnish with grated coconut and raw soaked moong dal.
  6. Tempering also can be done as per one's wish.
  7. Simply temper the salad by adding the ingredients mentioned under tempering to it.
  8. I did not add any tempering .
  9. Serve it immediately or keep refrigerated.
  10. It keeps good for a day. It is better to make it fresh and consume it.

My Tip:

This is the best way to eat raw beets. Hence avoid tempering. I assure you it tastes just out of this world.

Reviews for Beetroot Kosambari... (1)

sana Tungekar2 years ago


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