Kosambari

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Kosambari
Kosambari.jpg
Alternative names Koshambari
Type Salad
Place of origin India
Region or state Malenadu, Karnataka
Main ingredients Pulses, mustard seeds
Cookbook: Kosambari  Media: Kosambari

Kosambari or koshambari is a typically south Indian 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.