Cabbage salad/kosambari/kosambir

Almost every aayi’s recipe I post here, has a sweet memory for me. So I love to prepare or eat these dishes. This kosambir is my Pachi’s (mom’s sister) recipe. She makes this often. This was a staple whenever my younger mam(mom’s brother) – Balumam visited her house in Belgaum. He would ask for this even when there was a feast for him. I would think how anyone can relish a raw cabbage dish so much. She used to prepare this for him even though he visited her home in midnight sometimes. If she didn’t have the stock of cabbage, he would run to market to buy it. I would look at them creating all the hungama about this dish, wondering what’s great about it? I had not developed a taste for this(mainly because I didn’t have courage to eat a raw cabbage dish and I chose not to taste it). After coming to US, I tried this a couple of times and the cabbage smell diverted me from this.

Then aayi made this last week. I loved the taste very much. Make sure to use only tender, white parts of the cabbage (the leaves are usually white as you go 7-8 layers inside cabbage). These leaves don’t smell bad. They are tender and crunchy. This kosambir had a strong flavor of peanuts and mild sour due to lime juice. I am sure I am going to make this again and again.

Something similar to this is Manisha’s carrot kosambir, which I have tried before and loved very much.

Ingredients:
1 cup finely chopped cabbage
3/4 cup roasted and roughly powdered peanuts
2 chopped green chilies
1 tbl spn lemon juice
Salt

Method:
Roast the peanuts on a medium flame. Slightly rub them with hand till most of the skin goes off. Now coarsely powder them.
Mix green chili pieces and salt with hand. Mix cabbage pieces into it.
While serving, add peanut powder and give it a good stir. Add lemon juice, mix well and serve.

Serves : 2-3
Preparation time : 10mins

18 thoughts on “Cabbage salad/kosambari/kosambir”

  1. Shilpa, sometime you get small green cabbage here, which does not smell and is very tender. I too make raw kosumbari with a slight variation. Never added peanuts tough. Will try your pachis version soon.

  2. Even though i cannot eat raw cabbage i am definitely going to try this out. BTW raw cabbage is full of calcium

  3. Hi Shilpa,
    I too i can’t stand the raw cabbage smell and eat only after it is processed into upkari! now that u hv given such detailed insight abt using whites of cabbage, i will give it a try and let u know..i used to make the Pune style of Koshambir which involves coarse peanuts,dahi,sugar and salt in our choice of salad veggies & its yummy.

  4. Hi Shilpa,

    The popular telugu newpaper Eenadu has your vegetarian onlet recipe printed in the online edition (I don’t know about the print one). This is their link http://eenadu.net/htm/2vnewruchi.asp. Check it out!! This is really sad that they are doing this. I am new to the blogging world but it saddens me to see this happening to anyone.
    Hope you will be able to resolve it.

    -Deepika

    Shilpa: Thanks Deepika for letting me know.

  5. i have to say this ur post is again coppied by the same news paper ur veggie omlet.

    Shilpa: Thanks Ramya for letting me know. I donno what to say :(.

  6. Hi Shilpa,
    Awesome blog you have!! I m so surprised with the items you post and that there are so many blogs for food!! For the new cook in me, this is an ocean 🙂

    Tried your date cake for the first party we threw, and oh boy, it was damn good 😀

    Now, to keep up the reputation i earned, i keep hunting your blog!! Good job,keep it up 🙂

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