Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.
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Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.
Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.
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Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant – also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…
- Cucumber – ½ no
- Carrot – 1 no (medium size)
- Split green gram / Paasi payaru / Mung dal – 1 cup
- Coriander leaves – 2 stalks
- Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
- Asafoetida / Hing / Perungayam – ¼ tsp
- Grated Coconut – ¾ cup
- Lemon juice – 2 tbsp
- Mustard seeds – 1/ tsp
- Curry leaves – 2 sprigs
- Oil – 1 tsp
- Salt (Rosemary Lavender seasalt from sprig) – ½ tsp
Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –
- Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
- Drain the water completely and keep it aside.
- Peel and finely chop the cucumber into pieces.
- Peel and finely grate the carrot into pieces.
- If you are using green chillies, finely chop them into pieces.
- Clean and finely chop the coriander stalks to pieces.
- Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
- Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
- In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
- In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
- Pour half the quantity to each of the bowls. Mix it well.
- Add required quantity of salt, only before you serve.
- Serve it.
Note: Add salt to the kosambari only before serving, else it would release water and become soggy.