 | This article needs additional citations for verification. (December 2017) |
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| Alternative names | Koshambari, Kosumalli |
|---|---|
| Type | Salad |
| Place of origin | India |
| Region or state | South India |
| Main ingredients | Cucumber, soaked Pulses, mustard seeds |
| Variations | Kachumber Singju |
Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds.[1] The pulses generally used are split green gram (hesaru bele in Kannada).[2] These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju.
- ^ Aggarwal, U. (2016). Incredible Taste of Indian Vegetarian Cuisine. First Edition. Allied Publishers Pvt. Limited. p. 191. ISBN 978-93-85926-02-0. Retrieved 22 December 2017.
- ^ "Kadale Bele Kosambari Chana Dal Kosambari". Swayam Paaka. 8 April 2017. Retrieved 4 April 2023.