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South Indian · Indian

Carrot kosumalli

Vegetarian

கேரட் கோசுமல்லி · kēraṭ kōcumalli

Grated carrot and soaked moong dal seasoned with green chilli, lemon and coconut and finished with a tempering of mustard, curry leaves and asafoetida — the Tamil cousin of kosambari.

Carrot kosumalli is a South Indian salad, ready in about 1 hour 12 minutes and made with carrot and mung beans. It serves 4 and is rated easy to cook.

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Prep
10 min
Cook
2 min
Rest
1 h
Total
1 h 12 min
Serves
4
Level
Easy
Calories
94

Ingredients

4 servings

Tempering

Equipment

Method

  1. Step 1

    Soak the moong dal (opens in a new tab) for about an hour until just tender to the bite, then drain well.

    • 2 min

  2. Step 2

    Combine the carrot (opens in a new tab), dal, coconut (opens in a new tab), green chilli (opens in a new tab), ginger and coriander in a bowl.

  3. Step 3

    Heat the oil, splutter the mustard seeds (opens in a new tab), add the curry leaves (opens in a new tab) and asafoetida (opens in a new tab), and pour over the salad.

    Let the mustard seeds pop fully before adding the rest of the tempering, or they taste bitter and raw.

  4. Step 4

    Add salt and lemon just before serving and toss.

    • 1 min

About this dish

Origin
Tamil Nadu, India · Commonly attributedServed at Tamil festival meals and weddings; closely related to Karnataka's kosambari.More food from India
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
No-cook, Raw, Sautéed
Taste
fresh, sweet, tangy, mild
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Everyday · Budget-friendly
Cook more with
Carrot · Mung beans · Green chilli · Fresh ginger · Coriander leaves · Lemon juice
Techniques
Sautéing

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains, can be adapted: Sesamefrom toasted sesame oil
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

94 kcal per serving

Estimated

1 serving ≈ 69 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 58%
  • Fat 25%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy94 kcal136 kcal
Protein4.2 g6 g
Carbohydrate14.3 g20.6 g
Net carbohydrate10.5 g15.1 g
Sugars3.3 g4.8 g
Added sugars0 g0 g
Fibre3.8 g5.5 g
Fat2.7 g3.9 g
Saturated fat0.4 g0.6 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium325 mg468 mg
Salt equivalent0.8 g1.2 g
Vitamins & minerals per serving
Potassium
346 mg
Calcium
37 mg
Iron
1.2 mg
Magnesium
36 mg
Vitamin A (RAE)
379 µg
Vitamin C
9 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
104 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coconut.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Add the salt and lemon just before serving so the carrot stays crisp.

Common mistakes

  • Over-soaking the dal — it turns mushy and loses its bite.

Serve with

  • Serve on a banana-leaf meal with rice, sambar, rasam and poriyal.

Storage

  • Keeps half a day refrigerated without salt and lemon.

Variations

  • Vellarikai kosumalli: Use finely diced cucumber in place of carrot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Carrot, finely grated3 piece · 180 g
  • Mung beans, split, skinned yellow moong dal (paasi paruppu)60 g
  • Coconut, freshly grated (optional)20 g
Used in steps 1, 2

Reviews & corrections

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