Kosambri that essential element in our foods without which no traditional festival food feels complete. Your tangy Saru, yummy Sambhar and hot curry feels incomplete without this simple fare isn’t it? Here our food blogger Vidyalakshmi details a simple recipe of Kosambri with a modern twist.
Wikipedia defines Kosambari as a typical 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. I have wanted to give our traditional Kosambri a modern twist using a combination of corn, fruits and vegetables. This is not only nutritious but also very tasty.
- 1 Cup Corn, Pomegranate Seeds, Carrots, Cucumber, Apple, Onion, Grated Coconut
- 2 Tbsp Golden Raisins
- 2 Green Chillies
- 1 Tbsp Lime Juice
- 1 Pinch Asafoetida
- Salt to taste.
Peel and de-seed the cucumber and chop into small cubes.
Cut Onions and carrots into small pieces.
Core the apple and cut into cubes.
Freshly Grate the coconut.
Steam the corn with little salt for 5 minutes and rinse twice in cold water.
In a wide bowl add all the ingredients and mix well with asafoetida and lime juice. Add salt as per your taste, mix well and garnish with either coriander or candied cherry. Serve as side dish with any south Indian meal…Enjoy…:)
For more recipes do check out Vidya‘s blog