Cucumber kosambari recipe/cucumber moong dal salad/southekayi kosambari recipe – Karnataka recipes

Kosambari is a south indian salad made from lentils and seasoned with mustard seeds and curry leaves.  Cucumber is also added to kosambari, especially during summers, to have a cooling effect on the body.   ‘Southekayi’ means ‘cucumber’ in kannada language.  This salad is sometimes eaten as a snack, but usually it is a part of full course meal in Udupi cuisine.  During summers, unripe mango can be grated and added.  Kosambari is distributed during festivals and on special occasions.  This salad is an easy to make and a quick salad recipe. Do try this salad and enjoy with your loved ones!!

Prep Time : 10 mins

Cook Time :  2 mins

Servings :  4 persons

Karnataka cuisine


Cucumber – 1 cup (chopped finely)

Grated coconut – 1/4 cup

Moong dal – 1/4 cup

Green chillies – 1 (chopped finely)

Chopped coriander leaves – 1 tablespoon

Lemon juice – 1 teaspoon or as per taste

Salt to taste


Oil – 2 teaspoons

Mustard seeds – 1/2 teaspoon

A pinch of asafetida or hing

Urad dal – 1/2 teaspoon

Few curry leaves


Soak the moong dal in enough water for half an hour.  Drain the water and keep it aside

Take a mixing bowl.  Add soaked moong dal, chopped cucumber, grated coconut, green chillies, chopped coriander leaves, lemon juice and salt.

Heat oil in a pan.  Add mustard seeds and allow it to crackle.  Add urad dal and stir till they turn light brown in colour.  Add hing and curry leaves and saute for few seconds.  Pour this seasoning to the kosambari.  Mix everything well.

Serve cucumber moong dal salad along with main course lunch or dinner.


Add grated carrot for a more nutritious salad.

Add salt at the time of serving, as salt releases water and makes the salad watery.

You can refrigerate the salad and serve as and when required.

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