Kosambari

Kosambari or koshambari is a simple and refreshing south Indian salad made using pulses and a mustard seed seasoning. Dals like moong dal and chana dal are combined with green chillies, coriander leaves, grated coconut, cucumber, carrot, a squeeze of lime, and mustard for seasoning. A well rounded dish in itself, it’s served as a side with a meal. While every home has its own recipe for it, modern iterations of kosambari add ingredients like chicken and bacon or feta cheese and olives, attesting to the dish’s versatility.

The dish is an important part of South India’s festive platter and is often served as an offering to god. It’s among the first five items served on the leaf during festivals. The story goes that it was first made as part of the celebration of lord Rama returning home after defeating Ravana. The dish’s origin is heavily debated. Many claim it originated in Udupi while others see it coming from the Malenadu region. But irrespective, much of the south enjoys this raw, nutritious salad on their plates.

Bursting with a variety of flavours and textures, kosambari is a healthy option for today’s increasingly health conscious mindset. With ingredients consisting of a low fat content, the salad aids in weight loss. Their high fibre content helps keep the digestive system well regulated and tackles constipation. It also lowers cholesterol levels in the body and prevents acidity. The protein rich ingredients also aid with muscle growth. And the antioxidants, through preventing early degeneration of cells, lead to better skin and overall health.