Dish
Kosambari
Lentil Salad
Kosambari is made with soaked split green gram, grated carrots, cucumber, coconut, and tempered with mustard seeds, curry leaves, and green chilies. It is a low-calorie dish that is high in protein, fiber, and vitamins. Kosambari is a popular dish in Karnataka and is often served as a side dish with rice and sambar. It is also served as a snack during festivals and special occasions.
Origins and history
Kosambari has its roots in Karnataka and is a traditional dish that has been passed down through generations. It is believed to have originated in the royal kitchens of the Mysore kingdom. Kosambari is often served during festivals and special occasions like weddings and birthdays.
Dietary considerations
Suitable for: Vegetarian, Vegan. Suggestions: Gluten-free, Dairy-free.
Variations
There are many variations of Kosambari, and the ingredients used can vary depending on the region and personal preferences. Some variations include adding pomegranate seeds, grated raw mango, or chopped tomatoes. Some people also add a pinch of sugar to balance the flavors.
Presentation and garnishing
To make Kosambari, it is important to soak the lentils for at least 30 minutes to an hour. This helps to soften them and make them easier to digest. It is also important to temper the spices properly to bring out their flavors. Finally, make sure to use fresh and seasonal vegetables for the best taste and nutrition.
Side-dishes
Kosambari is often served as a side dish with rice and sambar. It can also be served as a snack or appetizer. It pairs well with a variety of Indian drinks like buttermilk, lassi, and coconut water.
Drink pairings
Suggestions: Buttermilk, Lassi, Coconut water.
Delicious Kosambari recipes
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