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| Alternative names | Koshambari, Kosumalli |
|---|---|
| Type | Salad |
| Place of origin | India |
| Region or state | South India |
| Main ingredients | Cucumber, soakedPulses,mustard seeds |
| Variations | Kachumber Singju |
Kosambari,Kosumalli orKoshambari is a typicalSouth Indiansalad made frompulses (splitlegumes), cucumber and seasoned withmustard seeds.[1] The pulses generally used are splitgreen gram (hesaru bele inKannada).[2] These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known askachumber while in northeastern India, it is known assingju.
Traditionally, kosambari is made ofcucumber,mung bean, andcoriander. Optionally,ash gourd, green mango, and carrots are also used in some recipes. Kosambari istempered with sesame oil, mustard seeds, curry leaves, lemon juice, salt andasafoetida for seasoning.[3] Kosambari is also made from splitchickpea.[4] In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.
Kosambari is distributed during festivals and on special occasions.[5] It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami. During Varamahalakshmi and Gowri festivals women invite each other and exchange kosambari along withturmeric andvermilion to celebrate divinity in the feminine.
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