Kosambari


Kosambari or koshambari is a typical south Indian salad made from pulses and seasoned with mustard seeds. The pulses generally used are split bengal gram and split Green gram. These salads are sometimes eaten as snacks, but usually as a part of full course meal.

Ingredients

Generally kosambari is made of green gram, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, asafoetida for seasoning.

Preparation

Soak green gram for two hours. Grate coconut and carrot. Finely cut cucumber can be used too. Chop coriander, chilli. During mango season unripe mango can be grated and added. Totapuri goes well with kosambari.
Seasoning: Heat oil in a small pan, add mustard, asafoetida and curry leaf. Let the seasoning cool down. Mix all the ingredients along with salt for taste.

Tradition

Kosambari is distributed during festivals and on special occasions. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami.
During Varamahalakshmi and Gowri festivals women invite each other and exchange kosambari along with turmeric and vermilion to
celebrate divinity in the feminine.

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