Scope

Kosambari or koshambari is a south Indian salad made from pulses (split legumes) and seasoned with mustard seeds.

Fundamental Concepts and Principles

? The pulses generally used are split bengal gram and split Green gram, along with grated coconut, coriander, chillies, etc. They are seasoned with curry leaves, mustard seeds and sometimes also asafetida. These salads can be eaten as snacks, but usually are a part of a full course meal.

Method

? Broadly, the gram is soaked. For a couple of hours. Then grated coconut, chillies, chopped coriander and/or carrot maybe added. Finely cut cucumber too, can be used in this salad. During mango season unripe mango is grated and added. Seasoning is added just before serving.

Kosambari is a popular food served as naivedyam/prasadam during festivals as also in temples. During Varamahalakshmi and Gowri festivals in South India, women invite each other and exchange kosambari along with turmeric and vermilion (kumkumam) to celebrate divinity in the feminine.

Method

Water – 750 ml, butter milk – 200 ml, salt – 2.5 grams (Mix all the three and set it aside)

? Banana stem – 375 grams (take the tender part, not the root part) cut this like uniform small rice grains and soak in the above buttermilk water mix. Then squeeze and take it out and keep it aside.

Lemon – 2 nos, squeeze it on top of the above banana stem.

Salt – 10 grams (add salt)

Green chilly – 4.6 grams (chop like small rice grains and mix with the above.

Turmeric – little

Final seasoning

Oil – 37.5 grams, hing – 1 veesam (may be a pinch), mustard, urud dhal – 14 grams, chilli – 4.6 grams

Hindu Compliance Body

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.

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