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

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 Green gram (Hesaru bele in Kannada). Kosambari is also made from split Chickpea (Kadale bele in Kannada) also.[2]These salads are sometimes eaten as snacks, but usually as a part of full course meal.


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.


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.[3]


Kosambari is distributed during festivals and on special occasions.[4] 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.


See also


  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. ^ "MOONG DAL SALAD". Udupi Recipes. 22 March 2015. Retrieved 11 April 2021.
  4. ^ "Kosambari - This Delicious Salad From Karnataka". NDTV Food. 12 January 2023. Retrieved 19 January 2023.