Lunch menu from Karnataka is never complete without a side of kosambari. This delectable salad mix of lentils, cooling cucumber and fresh coconut is as refreshing and a palate cleanser amidst the sweet sour and spicy curries which surround it.
Kosambari in Udupi
I loved the idea of kosambari when I first had them in Udupi. Though the sadhya menu confused me with multiple sweets, snacks rice and curries which kept endlessly coming..the flavour of the kosambari lingered on. Over a period of time I have learnt to put my hand out to say no to the sweets that keep loading up during the sadhya, just in time before they are dropped on to the huge banana leaf. Now, this trick doesn’t work if the serving person really knows you… Say for me, my brother in law!!
Well, at the sadhya like that I never say no to two items… kosambari and paalpeni (fetish 😆 ).
As I grabbed pomegranates today from the market the first thing that came to mind was kosambari. Yes pomegranates with cucumber is the best of all… with hesaru bele (moong dal).
So here is the recipe. It is also called kosumalli or koshimbir. Have it as a bowl of salad, serve it as a bruschetta topper, roll it up in some roasted eggplants.. It’s still the most evergreen recipes.
You could vary the pomegranates to sweet carrots, a handful of sliced grapes or sometimes even litchis.
Here are some more leads to healthy salads