‘Kosu’ is Cabbage and “Kosambari” is a salad mostly made of lentils in Kannada (a South Indian language, predominantly spoken in Karnataka for those of you with a ‘?’).
How many of us would eat Cabbage raw? right?
Never once have I eaten Cabbage raw nor could I imagine eating it raw in my entire life, but for this surprising recipe that I found on the net. And since the time I found it, I must have made this like a zillion times already and guess what? It is now his favorite too. Besides, Cabbage is super rich in nutrients that fight against breast cancer. So, without much delay let’s just dive into this super salad. It is perfect either as a snack or as salad part of a full main course.
Things you’ll need:
- 1/2 small Cabbage – finely chopped or shredded
- 2 medium Tomatoes – finely chopped
- 1 tbsp coconut – grated/shredded
- 1 green chilli – seeded and minced
- Chopped coriander for garnish
- Ground Cumin / Jeera powder
- Red Chilli powder
- Juice of 1/2 medium lemon
- 2 tbsp Roasted and coarsely ground peanuts
- 1 tsp Cane sugar
- 2 tsp peanut oil (Or oil of your choice except olive oil as it burns on high heat)
- 1 tsp Mustard
- Hing (Asafoetida)
How it’s done:
I prefer my green chillies seeded, which gives the required heat without being screaming hot. Here, Jeera powder and Red chilli powder must just barely present in the recipe and not overbearing, so add accordingly.
- Mix cabbage, tomatoes, shredded coconut, salt, sugar, lemon juice and the spices together and set aside for 10-15 mins.
- In the meantime, heat oil in a small kadai and when the oil is hot, add mustard seeds.
- When the mustard stops spluttering, add the hing and pour it on the salad.
- Add the roasted peanut powder, garnish with coriander, mix and serve. Yummy!