Perhaps 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 etc.,).
INGREDIENTS
Payar Paripu
Moong Dal
Green Gram split
Kadala Paripu
Chana Dal
Bengal gram
4-5 green chillis
Kothumbari soppu (kothumalli, coriander leaves, dhaniya leaves)
Freshly grated coconut
Fresh cucumber and carrot (optional) lime
Mustard for oggarane' (tarka, vagar).
METHOD
Soak 50 gms each of Hesaru beLe' and Kadale' beLe' separately for one
hour. Grate the coconut to provide one handful of turi (grated
material). Drain the water from hesaru beLe' and kadale' beLe'. Peel one
cucumber and cut it into small pieces of the size of a pea (optional).
Chop two green chilli. Keep one spoon of oil in a banale' (wok, kadai)
warm it and put mustard. Wait till they split, then put the chopped
green chillies, turn around and put a pinch of hing (kayam, asaphotida).
Put the entire thing onto the bele'. Add salt to taste and then squeeze
the juice of half a lime (green variety). Turn around and then put the
grated coconut. Adding cucumber or the carrot is purely optional and is
not in any way necessary. 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.
