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<div>{{refimprove|date=December 2017}}<br />
{{Use dmy dates|date=January 2020}}<br />
{{Use Indian English|date=January 2020}}<br />
{{Infobox prepared food<br />
| name = Kosambari<br />
| image = File:Kosambari.jpg<br />
| image_size = 250px<br />
| caption = <br />
| alternate_name = Koshambari<br />
| country = [[India]]<br />
| region = [[Karnataka]]<br />
| creator = <br />
| course = <br />
| type = [[Salad]]<br />
| served = <br />
| main_ingredient = [[Pulse (legume)|Pulses]], [[mustard seed]]s<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Kosambari''' or '''koshambari''' is a typical south Indian [[salad]] made from [[pulse (legume)|pulses]] (split [[legumes]]) and seasoned with [[mustard seed]]s.<ref>{{cite book | last=Aggarwal | first=U. | title=Incredible Taste of Indian Vegetarian Cuisine | publisher=Allied Publishers Pvt. Limited | series=First Edition | year=2016 | isbn=978-93-85926-02-0 | url=https://books.google.com/books?id=88KZCwAAQBAJ&pg=PA191 | access-date=22 December 2017 | page=191}}</ref> 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.<br />
<br />
==Ingredients==<br />
Generally kosambari is made of [[green gram]], grated [[coconut]], [[ coriander]] and [[chili pepper|chili]]. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, [[asafoetida]] for seasoning.<br />
<br />
==Preparation==<br />
Soak green gram for two hours. Grate coconut and carrot. Finely cut cucumber can be used too. Chop coriander, chilli. During [[mango]] season unripe mango can be grated and added. [[Totapuri (mango)]] goes well with kosambari. <br><br />
'''Seasoning: '''Heat oil in a small pan, add mustard, [[asafoetida]] (optional) and [[curry leaf]]. Let the seasoning cool down. Mix all the ingredients along with salt for taste.<ref>{{cite web|url=https://udupi-recipes.com/2015/03/moong-dal-salad-hesaru-bele-kosambari-recipe-for-rama-navami.html|title=MOONG DAL SALAD|publisher= Udupi Recipes|access-date=11 April 2021}}</ref><br />
<br />
==Tradition==<br />
Kosambari is distributed during festivals and on special occasions. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami.<br />
During Varamahalakshmi and Gowri festivals women invite each other and exchange kosambari along with [[turmeric]] and [[vermilion]] to<br />
celebrate divinity in the feminine.<br />
<br />
==Gallery==<br />
<gallery><br />
File:KosambriDirstributionDuringFestivalInASouthIndianVillage.jpg|Kosambri distribution during a festival in a south Indian village.<br />
File:DirstributingConsecratedKosambariDuringFestivalInASouthIndianVillage.jpg|A boy distributing consecrated kosambri - house to house in a south Indian village.<br />
File:WomenExchangingKosambariDuringFestivalInASouthIndianVillage.jpg|Two women are exchanging kosambari in a south Indian village during a festival<br />
File:ConcecratedKosambariDuringFestivalInASouthIndianVillage.jpg|Consecrated kosambari<br />
File:CloseupofKosambri.jpg|closeup of Kosambri with turmeric, kumkum, betel leaves, betel nut and bananas.<br />
File:WomenExchangeingKosambri.jpg|Women celebrating their divinity by gifting Kosambri with [[turmeric]], [[kumkum]], [[betel leaves]], [[betel nut]] and [[bananas]].<br />
</gallery><br />
<br />
==See also==<br />
* [[List of salads]]<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
{{Salads}}<br />
<br />
[[Category:Karnataka cuisine]]<br />
[[Category:Indian legume dishes]]<br />
[[Category:Salads]]<br />
[[Category:Vegetable dishes]]</div>182.57.208.156