Kosambari

Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds.[1] The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal.

Kosambari
Alternative namesKoshambari
TypeSalad
Place of originIndia
Region or stateKarnataka
Main ingredientsPulses, mustard seeds

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 (mango) goes well with kosambari.
Seasoning: Heat oil in a small pan, add mustard, asafoetida (optional) 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.

  • Kosambri distribution during a festival in a south Indian village.
  • A boy distributing consecrated kosambri - house to house in a south Indian village.
  • Two women are exchanging kosambari in a south Indian village during a festival
  • Consecrated kosambari
  • closeup of Kosambri with turmeric, kumkum, betel leaves, betel nut and bananas.
  • Women celebrating their divinity by gifting Kosambri with turmeric, kumkum, betel leaves, betel nut and bananas.

See also

References
  1. Aggarwal, U. (2016). Incredible Taste of Indian Vegetarian Cuisine:. First Edition. Allied Publishers Pvt. Limited. p. 191. ISBN 978-93-85926-02-0. Retrieved 22 December 2017.
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