{"id":120643,"date":"2020-09-02T20:08:49","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4244"},"modified":"2020-09-02T20:08:49","modified_gmt":"1970-01-01T00:00:00","slug":"cucumber-jaggery-tamarind-kosambari","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120643","title":{"rendered":"Cucumber jaggery tamarind 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 4246-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Cucumber jaggery tamarind kosambari<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/cucu-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>\u25cf Cucumber \u2013 370 grams, (remove the skin and inside seeds and cut into small uniform pieces and keep it in a vessel.<\/p>\n<p>\u25cf Tamarind \u2013 37.5 grams( take 3 times of water and mix with tamarind) (remove the seed and skin of tamarind and take only the essence and keep it aside)<\/p>\n<p>\u25cf Add the below: Salt \u2013 9.3 grams, jaggery \u2013 37.5 grams, turmeric little, cardamom little.<\/p>\n<p>\u25cf Seasoning \u2013 Gingelly oil \u2013 18.75 gram, mustard \u2013 4.6 gram, red chilly \u2013 4.6 gram, urud<br \/>daal \u2013 4.6 gram, hing \u2013 required<\/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":4245,"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\/120643"}],"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=120643"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120643\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4245"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}