Kosambari

Kosambari or koshambari is a south Indian salad made from pulses (split legumes) and seasoned with mustard seeds.

Ingredients

● The pulses generally used are split bengal gram and split Green gram, along with grated coconut, coriander, chillies, etc. They are seasoned with curry leaves, mustard seeds and sometimes also asafetida. These salads can be eaten as snacks, but usually are a part of a full course meal.

Preparation

● Broadly, the gram is soaked. For a couple of hours. Then grated coconut, chillies, chopped coriander and/or carrot maybe added. Finely cut cucumber too, can be used in this salad. During mango season unripe mango is grated and added. Seasoning is added just before serving.

Kosambari is a popular food served as naivedyam/prasadam during festivals as also in temples. During Varamahalakshmi and Gowri festivals in South India, women invite each other and exchange kosambari along with turmeric and vermilion (kumkumam) to celebrate divinity in the feminine.

Channa daal Kosambari

Ingredients & Method:

(Channa daal – 200 grams (soak for 10 minutes, and then spread in a white cloth and allow it to dry for 10 minutes, and then keep it in one pathram), Kalkandu – 90 grams, elachi – little may be 2 grams. Mix all the above and serve. You may also add 60 grams of grated dry coconut.