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Kannada

Kannada

Kosambari

  • Duration: 35 mins
  • Serves: 2 people

Authenticity Slice

Kosambari has a crunchy, tangy, sweet taste. For that authentic Kannada flavour, use only coconut oil for tempering.

Trivia Tadka

A traditional Udupi meal thali always comprises kosambari/koshambari, a salad made of pulses like kadale bele or hesaru bele (split Bengal gram or green gram). It is also offered as a special naivedyam on Ram Navami along with buttermilk and panagam.

Ingredients

  • Spilt green gram (moong dal) (1/2 cup)
  • Fresh grated coconut (nariyal) (1/2 cup)
  • Green chillies (hari mirch) (4)
  • Lemon (nimbu) juice (1 tbsp)
  • Salt (to taste)

For garnish

  • Cilantro leaves (finely chopped) (2 tsp)

Method

  • Soak moong dal in water for 30 mins.
  • Drain and add the other ingredients.
  • Temper the kosambari with the ingredients listed under tempering.
  • Freshly made chatpata kosambari is ready to be eaten.

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