Kosambari
Sign in to saveKosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. The pulses generally used are split mung beans (hesaru bele in Kannada). 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.
In the Vinony graph
Within Vinony's link graph, Kosambari is referenced by 150 other articles, and connects out to Vigna radiata, legume and stir-fried water spinach.
Vinony files it under Indian legume dishes, Indian salads and Karnataka cuisine.
Its subject is documented across 7 Wikipedia language editions.
Wikidata facts
- Instance of
- South Indian cuisine
- Subclass of
- salad
- Country of origin
- India
- Material used
- cereal legume
- Image
- Kosambari.jpg
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- Commons category
- Kosambari
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
5 sectionsContents
- Ingredients
- Tradition
- Gallery
- See also
- References
Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. The pulses generally used are split mung beans (hesaru bele in Kannada). 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. Kosambari is also made from split chickpea. In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.
Excerpted from Wikipedia’s “Kosambari” article, available under the CC BY-SA 4.0 licence.