This vibrant South Indian salad is as refreshing as it is nourishing. Raw beetroot brings a naturally sweet earthiness and a burst of antioxidants, while soaked moong dal adds a gentle crunch along with plant-based protein and complex carbs. Fresh coconut and coriander lend a soft richness, while green chillies and lemon juice cut through with a bright, zesty kick.
A quick tempering of mustard seeds and curry leaves ties everything together with warmth and aroma – a classic touch that elevates this everyday salad into something memorable.
Naturally cooling and rich in fibre, it supports digestion, balances energy, and feels especially grounding in warmer months. It’s also entirely gluten-free and gut-friendly, with no heavy ingredients or over-processing.
Whether you’re making it for a festive platter, a light lunch, or a colourful side, it comes together quickly and holds its own – proof that clean eating doesn’t have to be bland or boring.
Beetroot Kosambari
Email Share on FacebookIngredients
- 1 medium beetroots grated or julienned
- 2-3 tbsp split yellow moong dal soaked for 1–2 hours
- ¼ cup freshly grated coconut
- 2 green chillies finely chopped
- ¼ cup fresh coriander leaves chopped
- ½ onion finely chopped
- 1–2 tbsp lemon juice
- Salt to taste
- For tempering:
- 1 tbsp oil
- ½ tsp mustard seeds
- 6-7 curry leaves
Instructions
Step 1
- Soak the moong dal in water for 1–2 hours. Drain and set aside.
Step 2
- In a large mixing bowl, combine grated beetroot, coconut, green chillies, onion, coriander, lemon juice, and salt. Add in the soaked dal and mix well.
Step 3
- To prepare the tempering: heat oil in a small pan. Add mustard seeds and curry leaves. Let them splutter and turn crisp, then remove from heat.
Step 4
- Pour the tempering over the beetroot mixture. Toss everything gently to combine.
Step 5
- Serve immediately or chill for 20–30 minutes before serving. It tastes even better once the flavours meld.
Nutrition
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
This vibrant South Indian salad is as refreshing as it is nourishing. Raw beetroot brings a naturally sweet earthiness and a burst of antioxidants, while soaked moong dal adds a gentle crunch along with plant-based protein and complex carbs. Fresh coconut and coriander lend a soft richness, while green chillies and lemon juice cut through with a bright, zesty kick.
A quick tempering of mustard seeds and curry leaves ties everything together with warmth and aroma – a classic touch that elevates this everyday salad into something memorable.
Naturally cooling and rich in fibre, it supports digestion, balances energy, and feels especially grounding in warmer months. It’s also entirely gluten-free and gut-friendly, with no heavy ingredients or over-processing.
Whether you’re making it for a festive platter, a light lunch, or a colourful side, it comes together quickly and holds its own – proof that clean eating doesn’t have to be bland or boring.
Beetroot Kosambari
Email Share on FacebookIngredients
- 1 medium beetroots grated or julienned
- 2-3 tbsp split yellow moong dal soaked for 1–2 hours
- ¼ cup freshly grated coconut
- 2 green chillies finely chopped
- ¼ cup fresh coriander leaves chopped
- ½ onion finely chopped
- 1–2 tbsp lemon juice
- Salt to taste
- For tempering:
- 1 tbsp oil
- ½ tsp mustard seeds
- 6-7 curry leaves
Instructions
Step 1
- Soak the moong dal in water for 1–2 hours. Drain and set aside.
Step 2
- In a large mixing bowl, combine grated beetroot, coconut, green chillies, onion, coriander, lemon juice, and salt. Add in the soaked dal and mix well.
Step 3
- To prepare the tempering: heat oil in a small pan. Add mustard seeds and curry leaves. Let them splutter and turn crisp, then remove from heat.
Step 4
- Pour the tempering over the beetroot mixture. Toss everything gently to combine.
Step 5
- Serve immediately or chill for 20–30 minutes before serving. It tastes even better once the flavours meld.
Nutrition
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
