South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot

South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot is a fresh and delicious South Indian Mixed Vegetable Salad. Kosambari Salad is a must have for any major festival in South India, especially Diwali or BaliPadyami. Course : Side Dish Ingridients : 1/4 cup Chana dal (Bengal Gram Dal) , soaked in water for 3 hours 1/4 cup Carrot (Gajjar) , grated 1/4 cup Beetroot , grated 1/2 cup Cucumber , chopped 1/2 cup Mango (Raw) , grated 2 Green Chillies , finely chopped 1/4 cup Paneer (Homemade Cottage Cheese) , small cubes, toasted till light brown 1 tablespoon Fresh coconut , grated Salt , to taste For Tempering 1 teaspoon Oil 1/2 tablespoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) Asafoetida (hing) , a pinch 10-15 Curry leaves Instructions To begin making South Indian Kosambari Recipe wash and soak the chana dal in water for a minimum of 2-3 hours.Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste.The next step is to prepare the salad.In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside. In a tadka pan, heat oil on the medium heat.Add mustard seeds, curry leaves and asafoetida and allow them to crackle. Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour. Once done turn off the heat and add it to the Kosambari mixture. Sprinkle some salt and pepper powder and mix  well to combine. Check the salt and adjust the seasoning to suit your taste. Garnish the Kosambari Salad with some grated coconut and serve.Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal.