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Kosumbari (Salad)

Kosambari is a type of fresh salad. It is a popular dish in Karnataka, also prepared in other southern states at festive times. Usually it is prepared with soaked split Green gram (passi paruppu) or Bengal gram (channa dal). Sometimes fresh vegetables are added in it. Also coconut and raw mango or lemon juice can be added and seasoning with mustard is must. It is a mix of lentils, vegetables and with only few drops of oil used, it is very good for health. Except seasoning, all items are raw so nutritive value is more. Good for people who are in diet. Here I prepared it with sprouted green gram and with salad vegetables. It is very much colourful and also attractive to eyes.

Serves: 4

Cooking time: 15 minutes


Sprouted green gram – 1/2 cup
Bell pepper or Capsicum chopped – 2 table spoon
Carrot chopped – 2 table spoon
Cucumber chopped – 2 table spoon
Tomato cut, seeds removed and chopped – 2 table spoon
Coriander leaves chopped – 2 table spoon
Green chilli chopped – 1 no
Onion chopped – 1 no
Fresh coconut cut in to small pieces – 1 table spoon
Fresh coconut grated, for garnishing – 1 table spoon
Lemon juice – 2 table spoon
Salt – as per taste
For seasoning
Mustard – 1/2 tea spoon
Urad dal – 1/2 tea spoon
Red chilli – 2 no
Cooking oil – 1/2 tea spoon
Curry leaves chopped – 1 table spoon
Asafetida – pinch


Mix all the above items and do the seasoning; garnish with grated coconut.

During mango season, you can use raw mango instead of lemon.
Vegetables like beet root and radish can also be added.

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