{"id":120642,"date":"2020-09-02T20:08:49","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4236"},"modified":"2020-09-02T20:08:49","modified_gmt":"1970-01-01T00:00:00","slug":"another-type-of-banana-stem-kosambari","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120642","title":{"rendered":"Another type of Banana stem 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 4238-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Another type of Banana stem kosambari<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/ba-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>Water \u2013 750 ml, butter milk \u2013 200 ml, salt \u2013 2.5 grams (Mix all the three and set it aside)<\/p>\n<p>\u25cf Banana stem \u2013 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.<\/p>\n<p>Lemon \u2013 2 nos, squeeze it on top of the above banana stem.<\/p>\n<p>Salt \u2013 10 grams (add salt)<\/p>\n<p>Green chilly &#8211; 4.6 grams (chop like small rice grains and mix with the above.<\/p>\n<p>Turmeric \u2013 little<\/p>\n<h3>Final seasoning<\/h3>\n<p>Oil \u2013 37.5 grams, hing \u2013 1 veesam (may be a pinch), mustard, urud dhal \u2013 14 grams, chilli \u2013 4.6 grams<\/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":4237,"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\/120642"}],"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=120642"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120642\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4237"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}