Kosambari

Kosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.

Preparation

Ingredients required:-

• Split gram ( Bengal gram or Split Green gram bean (Green gram )
• Mustard seeds
• Table salt
• Coconut oil
• Red Chili ( dried )
• Grated Coconut
• Coriander leaves ( chopped finely)

Method

Soak split gram in water for about two hours and drain the water away. Heat coconut oil in a frying pan. Add mustard seeds and red chilli to it. Heat the mixture till the mustard seeds start popping. Remove pan from heat and pour it into the bowl containing the split gram. Add salt to taste and stir thoroughly. Garnish with grated coconut and chopped coriander leaves. Some people add grated carrot also. The kosambari is now ready to eat.