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.
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.
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
Udipi Sambhar is derived from the name of the temple town – Udipi. Udipi city is famous for its sai Krishna temple and udipi cuisine. It is purely vegetarian. Udipi food is satvik without the use of onions and garlic.
Udipi Sambhar – lightly sweet, semi spiced, tangy and a flavorful sambhar made with pigeon pea lentils and mixed vegetables.
Also here we use freshly roasted spices and coconut, so we need not use any Instant Sambhar powder. Now let us move to the recipe.
Pigeon pea / Toor Dal / Tuvaram paruppu – 1/2 cup
Carrot – 1 nos (peeled and chopped)
White pumpkin – ¼ kg (peeled and chopped)
Drumstick – 1 no (chopped)
Brinjals – 3 nos(chopped lengthwise)
Tomato – 1(medium sized)
Small onions / Shallots – 10 nos
Tamarind – a lemon sized
Jaggery – 2 tsp
Salt to taste
Mustard seeds – 1 tsp
Red chillies – 2 nos
Curry leaves – a strand
Oil – 2 tsp
Coriander leaves – for garnishing
For sambhar powder:
Coriander seeds – 2 tsp
Urad al / Black gram- 2 tsp
Cumin seeds – 1 tsp
Channa dal – 1 tsp
Fenugreek / Methi seeds – ¼ tsp
A pinch of Asafoetida
Red chillies – 4 nos
Grated / Dessicated coconut – ¼ cup
Dry roast all the ingredients under the sambhar powder, let it cool and grind them to fine paste by adding little water.
Pressure cook pigeon pea / toor dal with 2 cups of water and pinch of turmeric powder.
When the dal is cooked soft, mash the dal with spoon.
In another pan, boil all the vegetables with 2 cups of water and salt.
Soak tamarind in a cup of water and after 10 mins, squeeze it with the water. Now drain the water alone and keep it aside.
Now pour in the dal to the veggies, when the veggies are cooked. Let it boil.
Pour in the tamarind extract to the veggie and check for salt and let it boil.
Now pour the grounded masala followed with a cup of water and cover with the lid.
When they are done, put the jaggery and stir in, till it melts.
Heat oil in a tadka. Put mustard, redchillies and curry leaves, wait till it crackle.
Pour it to the sambhar and mix it well.
Garnish with finely chopped coriander leaves and serve hot.