Raw Mango Kosambari is a refreshing, healthy, and traditional South Indian salad that is especially popular during the summer season. Known for its light, crunchy texture and tangy flavor, this dish is commonly prepared during festive occasions like Ugadi and Ram Navami. It is made using simple ingredients such as soaked moong dal, raw mango, fresh coconut, and a flavorful tempering.
This easy kosambari recipe is perfect for hot days because it requires minimal cooking and delivers maximum nutrition. The protein-rich moong dal combined with vitamin C-rich raw mango makes this dish both wholesome and energizing. Fresh coconut adds a subtle sweetness, while green chilies and curry leaves enhance the overall flavor.
One of the best things about raw mango kosambari is its simplicity and versatility. It can be served as a salad, side dish, or even a light snack. It is naturally vegan, gluten-free, and packed with fiber, making it a great addition to a balanced diet.I have added cucumber, carrots for extra flavor and nutrition you can skip it and just make the salad with just moong dal , raw mango and basic tempering .
If you are looking for a quick South Indian salad recipe that is refreshing, nutritious, and full of authentic flavors, this raw mango kosambari is a must-try. Check out the recipe. below
Recipe Details
Prep Time: 10 minutes (+1/2 hour soaking time)
Cooking Time: 2 minutes( just tempering)
Total Time: 15 minutes (excluding soaking)
Servings: 3–4
Cuisine: South Indian
Course: Salad / Side Dish
Diet: Vegan, Gluten-Free
Difficulty Level: Easy
Ingredients
Raw Mango-1/2 cup or as required finely chopped or grated
Moong dal -1/2 cup (soaked for 1/2 hour)
Cucumber -1/2 cup finely chopped or grated
Carrot-1/2 cup finely chopped or grated
Green chilies -1-2 nos finely chopped
Grated coconut-1/2 cup
Mustard seeds -1/4 tsp
Urad dal -1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves -few
Coriander leaves -few
Red chili-1 no
Lemon juice-1/2 tsp optional
Salt to taste
Oil-1/2 tsp
Recipe Video
Method
●Rinse the moong dal thoroughly and soak it in water for about 1/2 hour. This softens the dal slightly while maintaining its crunch.Drain the soaked dal completely using a strainer. Ensure there is no excess water.
●Wash and cut the mangoes finely or peel and finely grate them if desired. Adjust the quantity based on its sourness.
●Finely chop cucumber , green chilies and grate the carrots and finely chop the coriander leaves. Keep grated coconut ready.
●In a bowl, combine soaked moong dal, mango,cucumber, grated carrot, green chilies, coconut,and salt. Mix gently.
●Heat oil in a small pan. Add mustard seeds , urad dal, cumin seeds and let them splutter. Add dried red chili, curry leaves, and hing. Turn off the heat.
●Pour the tempering over the mixture and mix well.
●Add lime juice if needed and adjust seasoning.
●Add finely chopped coriander leaves mix well and serve immediately for best taste and texture.
Tips
●Use firm and sour raw mango for authentic flavor.
●Do not over-soak the dal; it should remain slightly crunchy.
● Always drain the dal well to avoid sogginess.
●Add tempering just before serving for freshness.
●Adjust spice level according to preference.
FAQs
1. Can I skip soaking the moong dal?
No, soaking helps soften the dal and improves digestion while retaining crunch.
2. How long can I store kosambari?
It is best eaten fresh but can be refrigerated for a few hours.
3. Can I use ripe mango?
Raw mango is recommended for tanginess; ripe mango will make it sweet.
4. Is this recipe healthy?
Yes, it is rich in protein, fiber, and essential nutrients.
5. Can I make it without coconut?
Yes, but coconut enhances flavor and texture.
This Raw Mango Kosambari is a perfect combination of simplicity, nutrition, and authentic South Indian flavors. Whether you are preparing a festive meal or looking for a quick and healthy salad, this recipe fits beautifully into your menu.
Give this recipe a try and bring a burst of freshness to your plate! If you enjoyed it, share it with your friends and family, and don’t forget to bookmark this page for later.
Tried this recipe? Share your experience and favorite variations in the comments—I’d love to hear from you!