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|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.