Kosambari

In this article, we want to delve deeper into the topic of Kosambari, an issue that has gained great relevance in recent times. Kosambari has become a fundamental aspect in various areas, whether in the social, political, scientific or technological field. Its impact is so transcendental that it is essential to address its different dimensions and reflect on its influence on our daily lives. Through this analysis, we seek to exploit the multiple edges of Kosambari and highlight its importance in the construction of knowledge and decision making in our modern society.

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

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

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.

  • Mixed salad (Kosambri or Kachumber)
    Mixed salad (Kosambri or Kachumber)
  • Moong dal kosambari
    Moong dal kosambari

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.
  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.