Kosambari | Vada Paruppu

Kosambari, a popular lentil based salad also referred as kosumalli or Vada Paruppu. It's very popular as Hesarubele Kosambari and must in Kannadiga Marriage feast menu. 
It is offered as a naivedhyam to Lord Rama during Shri Rama Navami festival along with Panagam and Neer Moor. Also taken by people who observes fasting during Navratri Festival.
One such quick to make salad with all goodness in one bowl, so it can be a perfect meal by itself. Ideal protein rich recipe for weight losers to try for breakfast or brunch. 

Kosambari | Vada Paruppu

Preparation Time : 10 minutes
Yield : Serves 1 bowl


  • Moong Daal / Split Green Gram (yellow lentil)- 1 cup
  • Cucumber - 2 tsbp, deskinned, finely chopped
  • Carrot - 1 small, finley chopped
  • Raw Mango / Mangaa - 1 tbsp, chopped
  • Green Chilli - 1, minced
  • Salt to taste


  1. Boil 2 cups of water in a sauce pan. Meanwhile wash the daal in the tap water, soak it in hot water for 20 minutes. Drain in the colander and keep aside.
  2. To the soaked daal, add carrot, green chilli, cucumber and mangaa. Season with salt. Toss to combine. Kosumalli ready !!
  3. To additional flavour add coconut bits or grated fresh Coconut. 


  • If mangaa is unavailable or not in season use lemon juice.
  • Some may prefer to season the kosambari with mustard and curry leaves, if you wish go head.
  • For variation, use soaked channa daal with moong daal of equal portion.
  • If you wish for adding carrot, cucumber and mangaa in grated form than fine chops, proceed with it.
  • Some people won't prefer eating raw salad, for them steam cook the daal and then mix with other ingredients.

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