Kosambari or Kosmalli as it is known in Tamil households, is a festival food and it’s typically made with yellow lentils and cucumber. In this colorful twist on the classic, beetroot, carrot, pomegranate and cilantro come together to give it a rainbow hue and a delicious depth of flavor.
If you’ve got very ripe gauva on hands, pair them up with tomatoes and green chili and turn them into a delicious and lip smacking sweet and sour chutney or relish. Serve it with idlis, dosas, rotis, bread and more
Perfect for entertaining, snack boxes, potlucks, picnics and treks and more these healthy and tasty bites are made by stuffing mejdool dates with a savory blend of unsweetened almond butter, cucumber, mint and lime.