Kosambari means salad in Kannada, a south-Indian language. There are several variations of kosambari – using finely chopped cucumber, grated carrot, or sprouted mung beans. The seasoning for all these salads are the same – some freshly grated coconut, lime, salt and chillies 🙂 The freshness of a kosambari is unexplainable. The flavors work amazingly well together – the light crunch of the veggies, the tanginess of lime, the sweetness of coconut and the spicy chillies. Absolutely amazing!
In this recipe , I have combined sprouted fenugreek seeds(methi) with kohlrabi (knolkhol), and raw mango.The addition of raw mango gives it a refreshing flavor and adds a nice chewiness when you bite in 🙂 You can add in some pomegranate seeds too for added taste. I have used the same seasoning as for a simple kosambari 🙂 Fenugreek seeds have been used to control diabetes since centuries. However, it is an unproven treatment and hence there is no prescribed dosage. But a lot of studies do show that consuming fenugreek seeds can help lower blood sugars. Similarly, kohlrabi has anti-diabetic properties. It is also high in antioxidants and is a good source of dietary fibre. All -in-all this kosambari hits the health quotient and passes the taste test 😀
- 1/4 cup dried fenugreek seeds(methi seeds)
- 1 small kohlrabi
- 1/2 raw mango
- 1/2 small cucumber
- Salt to taste
- 1 tbsp grated coconut
- juice from 1/2 lemon
- 1/2 tsp oil
- 1/2 tsp mustard seeds
- 2 dried red chilli (adjust according to your taste – can also substitute with green chillies)
- pinch of hing (asafoetida)
- 1 small bunch cilantro (optional)
Preparation Time: 2 days ( time to make sprouts ) + 5 min
Cooking Time: 5 min
Servings: 2-3
Method
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Wash the methi seeds thoroughly in cold water. Soak them overnight in 1/2 cup water. Next day drain the water. Cover the seeds with a towel and let them sit at room temperature for another day. You will see the seeds starting to sprout.
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Once the sprouts are ready, to make the kosambari, peel and chop the kohlrabi finely. Chop the raw mango and cucumber also very finely. Add the veggies to a large mixing bowl. Add as much sprouts as you like to this. (You can store the leftover sprouts in the refrigerator for 2-3 days)
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Add salt, coconut and lemon juice to the sprouts-veggie mixture.
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Take a small saucepan. Heat 1/2 tsp oil in it. Add the mustard seeds and chillies (Tear the dried red chillies into 2-3 pieces each). Saute well till the mustard seeds splutter. Switch off the flame and add the hing to this.
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Pour this seasoning over the veggies. Mix everything well. Adjust salt/lemon/spice. Garnish with some fresh cilantro and serve as a side for chapathi/rice.
Disclaimer: I am not a trained nutritionist/doctor – I do my research while writing for the blog. However please consult your doctor before taking on any diet changes.
