Kosambari, A healthy and easy to assemble salad made with lentils. This is a typical south Indian salad made from pulses (split legumes) seasoned with grated coconut and mustard seeds. These salads are sometimes eaten as a snack, but usually as part of a full course meal.
This recipe is from my friend Chitra KS, who often makes it for us during our regular summer gatherings. Also, I make sure to use the coriander I grow which has an enhanced taste and fragrance!
Wash and Soak a cup of split & skinned green gram (yellow lentils) for two to three hours. Take equal amount of finely cut cucumber, one cup of freshly grated coconut, one or two green chillies cut into smaller pieces, thinly cut coriander leaves, juice of one small lemon, and salt according to taste. Layer all the ingredients in a salad bowl. To prepare the seasoning, heat 1 tbsp fresh coconut oil, add 1 tsp black mustard seeds, 2 whole red chilli, a pinch of asafoetida and a few curry leaves into it. Put of the heat once the mustard seeds splatter. Add this seasoning to the layered mixture of soaked pulses and cucumber and mix well before serving. However, this tempering part can be skipped.
Traditionally grandmothers preferred soaking the lentil along with the cut cucumber, as it releases its own water. This is an excellent summer afternoon recipe. Optionally grated carrot or cucumber can be added.
Enjoyed making and sharing this salad, which related to the short story “Nizora” by Arupa Patangiya Kalita that I translated and read for Voices from the courtyard, Baroda, for Womanifesto 2020: Gatherings
Making of a salad:
Kosambari, A healthy and easy to assemble salad made with lentils. This is a typical south Indian salad made from pulses (split legumes) seasoned with grated coconut and mustard seeds. These salads are sometimes eaten as a snack, but usually as part of a full course meal.
This recipe is from my friend Chitra KS, who often makes it for us during our regular summer gatherings. Also, I make sure to use the coriander I grow which has an enhanced taste and fragrance!
Wash and Soak a cup of split & skinned green gram (yellow lentils) for two to three hours. Take equal amount of finely cut cucumber, one cup of freshly grated coconut, one or two green chillies cut into smaller pieces, thinly cut coriander leaves, juice of one small lemon, and salt according to taste. Layer all the ingredients in a salad bowl. To prepare the seasoning, heat 1 tbsp fresh coconut oil, add 1 tsp black mustard seeds, 2 whole red chilli, a pinch of asafoetida and a few curry leaves into it. Put of the heat once the mustard seeds splatter. Add this seasoning to the layered mixture of soaked pulses and cucumber and mix well before serving. However, this tempering part can be skipped.
Traditionally grandmothers preferred soaking the lentil along with the cut cucumber, as it releases its own water. This is an excellent summer afternoon recipe. Optionally grated carrot or cucumber can be added.
Enjoyed making and sharing this salad, which related to the short story “Nizora” by Arupa Patangiya Kalita that I translated and read for Voices from the courtyard, Baroda, for Womanifesto 2020: Gatherings
Rashmimala