Banana stem curd kosambari

Sep 2, 2020

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.

Banana stem curd kosambari

Ingredients & Method:

Water – 750 ml, Butter milk – 200 ml, salt – 2.5 grams (Mix all the three and set it aside

● Banana stem – 375 grams (take the tender part, not the root part) cut this like uniform small rice grains and soak in the above buttermilk water mix. Then squeeze and take it out and keep it aside.

Curd – 500 ml (soak the above banana stem in the curd)

Salt – 10 grams ( add salt)

Green chilly – 4.6 grams, ginger – 4.6 grams (chop like small rice grains and mix with the above).