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| type = [[Salad]]
| type = [[Salad]]
| served =
| served =
| main_ingredient = [[Pulse (legume)|Pulses]], [[mustard seed]]s
| main_ingredient = Cucumber, soaked [[Pulse (legume)|Pulses]], [[mustard seed]]s
| variations = [[Kachumber]]
| variations = [[Kachumber]]<br>[[Singju]]
| calories =
| calories =
| other =
| other =
}}
}}
'''Kosambari''', '''Kosumalli''' or '''Koshambari''' is a typical south Indian [[salad]] made from [[pulse (legume)|pulses]] (split [[legumes]]) and seasoned with [[mustard seed]]s.<ref>{{cite book | last=Aggarwal | first=U. | title=Incredible Taste of Indian Vegetarian Cuisine | publisher=Allied Publishers Pvt. Limited | series=First Edition | year=2016 | isbn=978-93-85926-02-0 | url=https://books.google.com/books?id=88KZCwAAQBAJ&pg=PA191 | access-date=22 December 2017 | page=191}}</ref> The pulses generally used are split [[Green gram]] (Hesaru bele in Kannada).<ref>{{cite web|url=https://swayampaaka.com/recipes/side-dishes/kadale-bele-kosambari-chana-dal-kosambari/|title=Kadale Bele Kosambari Chana Dal Kosambari|date=8 April 2017|publisher=Swayam Paaka|access-date=4 April 2023}}</ref> These salads are sometimes eaten as snacks, but usually as a part of full course meal. It's regional variation in northern India is known as [[Kachumber]].
'''Kosambari''', '''Kosumalli''' or '''Koshambari''' is a typical [[South Indian cuisine|South Indian]] [[salad]] made from [[pulse (legume)|pulses]] (split [[legumes]]), cucumber and seasoned with [[mustard seed]]s.<ref>{{cite book | last=Aggarwal | first=U. | title=Incredible Taste of Indian Vegetarian Cuisine | publisher=Allied Publishers Pvt. Limited | series=First Edition | year=2016 | isbn=978-93-85926-02-0 | url=https://books.google.com/books?id=88KZCwAAQBAJ&pg=PA191 | access-date=22 December 2017 | page=191}}</ref> The pulses generally used are split [[green gram]] (''hesaru bele'' in [[Kannada language|Kannada]]).<ref>{{cite web|url=https://swayampaaka.com/recipes/side-dishes/kadale-bele-kosambari-chana-dal-kosambari/|title=Kadale Bele Kosambari Chana Dal Kosambari|date=8 April 2017|publisher=Swayam Paaka|access-date=4 April 2023}}</ref> These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as [[kachumber]] while in northeastern India, it is known as [[singju]].


==Ingredients==
==Ingredients==
Generally kosambari is made of [[cucumber]], [[green gram|mung bean]], and [[coriander]]. Optionally, [[Wax gourd|ash gournd]], green mango, and carrots are also used in some recipes. Kosambari is [[Tempering (spices)|tempered]] with sesame oil, mustard seeds, curry leaves and [[asafoetida]] for seasoning.<ref>{{cite web |title=Kosumalli - Sublime Recipes Spring-Summer Salad |url=https://sublimerecipes.com/kosumalli/ |website=Sublime Recipes |date=30 March 2020}}</ref> Kosambari is also made from split [[chickpea]].<ref>{{cite web |last1=Praveena |first1=VegCookBook by |title=Chana Dal Kosambari Salad (South Indian) |url=https://vegcookbook.net/2023/05/25/chana-dal-kosambari-salad-south-indian/ |website=VegCookBook by Praveena |date=25 May 2023}}</ref>
Traditionally, kosambari is made of [[cucumber]], [[green gram|mung bean]], and [[coriander]]. Optionally, [[Wax gourd|ash gourd]], green mango, and carrots are also used in some recipes. Kosambari is [[Tempering (spices)|tempered]] with sesame oil, mustard seeds, curry leaves, lemon juice, salt and [[asafoetida]] for seasoning.<ref>{{cite web |title=Kosumalli - Sublime Recipes Spring-Summer Salad |url=https://sublimerecipes.com/kosumalli/ |website=Sublime Recipes |date=30 March 2020}}</ref> Kosambari is also made from split [[chickpea]].<ref>{{cite web |last1=Praveena |first1=VegCookBook by |title=Chana Dal Kosambari Salad (South Indian) |url=https://vegcookbook.net/2023/05/25/chana-dal-kosambari-salad-south-indian/ |website=VegCookBook by Praveena |date=25 May 2023}}</ref> In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.


==Tradition==
==Tradition==

Latest revision as of 05:25, 7 December 2024

Kosambari
Alternative namesKoshambari, Kosumalli
TypeSalad
Place of originIndia
Region or stateSouth India
Main ingredientsCucumber, soaked Pulses, mustard seeds
VariationsKachumber
Singju

Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds.[1] The pulses generally used are split green gram (hesaru bele in Kannada).[2] These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju.

Ingredients

[edit]

Traditionally, kosambari is made of cucumber, mung bean, and coriander. Optionally, ash gourd, green mango, and carrots are also used in some recipes. Kosambari is tempered with sesame oil, mustard seeds, curry leaves, lemon juice, salt and asafoetida for seasoning.[3] Kosambari is also made from split chickpea.[4] In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.

Tradition

[edit]

Kosambari is distributed during festivals and on special occasions.[5] 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.

[edit]
  • Mixed salad (Kosambri or Kachumber)
    Mixed salad (Kosambri or Kachumber)
  • Moong dal kosambari
    Moong dal kosambari

See also

[edit]

References

[edit]
  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.
  2. ^ "Kadale Bele Kosambari Chana Dal Kosambari". Swayam Paaka. 8 April 2017. Retrieved 4 April 2023.
  3. ^ "Kosumalli - Sublime Recipes Spring-Summer Salad". Sublime Recipes. 30 March 2020.
  4. ^ Praveena, VegCookBook by (25 May 2023). "Chana Dal Kosambari Salad (South Indian)". VegCookBook by Praveena.
  5. ^ "Kosambari - This Delicious Salad From Karnataka". NDTV Food. 12 January 2023. Retrieved 19 January 2023.
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