{"id":120644,"date":"2020-09-02T20:08:49","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4250"},"modified":"2020-09-02T20:08:49","modified_gmt":"1970-01-01T00:00:00","slug":"mango-kosambari","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120644","title":{"rendered":"Mango 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 4252-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Mango kosambari<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/raw-1-150x150.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 Mango \u2013 370 grams, (Choose mango in such a way it is sour and does not have fibre) cut into small pieces like rice grains.<\/p>\n<p>\u25cf Jaggery \u2013 93.5 grams, elachi \u2013 4.6 grams, salt \u2013 14 grams (mix all these three with the above cut mango)<\/p>\n<p>\u25cf Seasoning: gingelly oil \u2013 18.75 grams, mustard \u2013 4.6 grams, red chilly \u2013 4.6 grams, urad daal \u2013 9.3 grams, asafetida.<\/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":4251,"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\/120644"}],"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=120644"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4251"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}