{"id":120639,"date":"2020-09-02T20:08:49","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4218"},"modified":"2020-09-02T20:08:49","modified_gmt":"1970-01-01T00:00:00","slug":"yellow-moong-daal-kosambari","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120639","title":{"rendered":"Yellow moong daal Kosambari"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"><strong>Kosambari<\/strong><\/p>\n\n\n\n<p>Kosambari or koshambari is a south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. <\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p> \u25cf 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.<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Preparation<\/strong><\/p>\n\n\n\n<p> \u25cf 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.<\/p>\n\n\n\n<p> 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.<\/p>\n\n\n\n<!--WPRM Recipe 4220-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Yellow moong daal Kosambari<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/kosambari-recipe09-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<h3>Ingredients &amp; Method:<\/h3>\n<p>Yellow moong \u2013 200 grams (soak in water for some time, filter without and keep it aside)<\/p>\n<p>Lemon \u2013 1<\/p>\n<p>Salt \u2013 10 grams<\/p>\n<p>Cucumber \u2013 37.5 grams (should be cut like small rice grains), can also use green mango instead of cucumber and lemon<\/p>\n<p>Green chilly \u2013 5 grams (To be saut\u00e9ed and added)<\/p>\n<p>Grated coconut \u2013 75 grams<\/p>\n<p>Ghee and oil mix \u2013 37.5 grams<\/p>\n<p>Hing \u2013 1 veesam ( I think it\u2019s a pinch)<\/p>\n<p>Seasoning: (Thadukka)<\/p>\n<p>Mustard \u2013 10 grams, urud dhal \u2013 10 grams, red chilly \u2013 5 grams<\/p>\n<p>\u25cf (Keep everything ready, to be mixed and just before eating)<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Kosambari Kosambari or koshambari is a south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. Ingredients \u25cf 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 [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":4219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,28,729,736],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120639"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120639"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4219"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}