See this at: bennett.com| Added on 05/07/07

Kosumbari Courtesy: K. Raghunandana 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... See more

Kosumbari Courtesy: K. Raghunandana 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 Hesaru beLe' (payar paripu, moong dal, green gram split) Kadale' beLe (kadala paripu, chana dal, bengal gram) 4-5 green chilies 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 chili.... See less