the most popular SALAD from Karnataka, the Kosumbari is easy to
prepare, is very high in protein and is a tasty snack in its own
right. Called KOSUMBIR in Maharashtra it is synonymous with festivity,
and is offered as Prasada in most temples. It is really very popular
as a starter in most festival foods (marriages, major festival lunch
beLe' (moong dal, green gram split)
Kadale' beLe (chana dal, bengal gram)
4-5 green chilies
Kothumbari soppu (coriander leaves, dhaniya leaves)
freshly grated coconut
Fresh cucumber and carrot (optional)
Mustard for seasoning.
50 gms each of Hesaru beLe' and Kadale' beLe' (lentils) separately
for one hour.
Grate the coconut to provide one handful of grated material.
Drain the water from lentils.
Peel one cucumber and cut it into small pieces of the size of a
Chop two green chili.
Keep one spoon of oil in a pan (wok, kadai) warm it and put mustard.
Wait till they split, then put the chopped green chilies, turn around
and put a pinch of hing (kayam, asafetida).
Put the entire thing onto the lentil mix.
Add salt to taste and then squeeze the juice of half a lime (green
Turn around and then put the grated coconut.
Adding cucumber or the carrot is purely optional and is not in any
It does alter the taste slightly. Cucumber makes the kosumbari a
little watery and therefore it must be consumed rather quickly (half
to one hour). Salt tends to bring out a lot of water from cucumber.
Adding either of these two is popular when it is consumed as a snack
or prasada. It is not common when served as a starter during festivals
along with lunch.
Traditionally both the hesaru beLe' and kadale' beLe' kosumbari
are prepared together.
Sometimes the Kadale' beLe' kosumbari alone is prepared.
ENJOY THIS TRADITIONAL SALAD FROM KARNATAKA. EASY TO PREPARE,
VERY LOW FAT AND VERY HIGH IN PROTEIN. CHILDREN LOVE IT, THE NOT-SO-YOUNG