Cabbage-capsicum salad/Kosambari

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                                                            Cabbage-capsicum salad/Kosambari

Time taken : 20 minutes

Serves -3-4

capsicum/dhonne mensinkayi/Dabbu mirchi  in english, kannada and hindi and Cabbage/patha gobi/kosu gadde in english, hindi and kannada respectively .  Both the veggies are so popular now a days that it is  needless to introduce for sure.  The most important thing to note here  is that the veggie should be fresh and cabbage should be preferably tender for this dish since it is consumed raw.   I have put up a few recipes like the cabbage upkari, cabbage bhuthi,  cabbage sanna polo, capsicum sukhe, capsicum kairus and so on.  I gave a try to this rare salad a couple of times and it really tastes yummy with either raw capsicum or a little stir fried capsicum.  I have put up my version of the salad.  Do try it out!!! Enjoyyyyyyyyyyyy

What you need to have: 

1. Chopped tender cabbage – 2 cups

2. Chopped capsicum (de-seeded) – 2 cups

3. Chopped onions – 1/2 cup

4. Fresh grated coconut – 2 tablespoons(optional)

5. Lemon juice – 1/2 teaspoon

6. Chopped cilantro – a handful

7. Salt – to taste

KONICA MINOLTA DIGITAL CAMERA                                                             Chopped cabbage & capsicum

KONICA MINOLTA DIGITAL CAMERA                                                                Other ingredients of salad

Ingredients of seasoning:

1. Mustard seeds – 1/2 teaspoon

2. Asafoetida powder – 1/4 teaspoon

3. Red chili pieces – 2-3

4. cumin seeds – 1/3 teaspoon

5. Curry leaves – 1 sprig(optional)

6. Cooking oil – 1 teaspoon

What you do with what you have:

1. Wash and chop cabbage,  capsicum, cilantro fine and keep it aside.  Wash, peal and chop onions too fine.  Grate coconut too.

2. Place a skillet with 1 teaspoon of cooking oil in it on low/medium flame.  On heating add chopped capsicum and a little salt to it and let it wilt for a while.  Allow it to cool.


                                                         Chopped capsicum being cooked


                                                                         Cooked capsicum

2. Combine all the chopped veggies and cooked capsicum(being wilt) and other ingredients in a wide bowl and mix well adding salt and lemon juice too.(check for salt as capsicum has been wilt up with salt)


                                                                All ingredients in a bowl

3. Place a spatula with 1 teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  Once it starts spluttering add broken chili pieces, asafoetida , cumin seeds and switch of the flame.  After a while season it to the dish.  Yummmmmm Enjoy it with rice, dal & papad!!!!!


                                                    Ready to serve cabbage-capsicum salad

Time taken: 20 minutes

Serves -3-4

Note: 1′. It is better use fresh veggies for best results as it is consumed raw.

2. Green chili can be used as per your spice level.

3. Check for salt as capsicum already contains while wilting.

4. Seasoning is a must as i have used only red chili pieces for spicyness.


5 thoughts on “Cabbage-capsicum salad/Kosambari

    Ganga108 said:
    December 6, 2013 at 2:04 am

    Yum! It looks so good.

      prathibalrao responded:
      December 6, 2013 at 4:57 pm

      Hi Ganga108,

      Thanx a lot for your comments,

    Lakshmy said:
    December 6, 2013 at 11:00 am

    This looks really good, easy and healthy.. Plan to try it tomorrow 🙂

    vanamala said:
    December 6, 2013 at 9:02 pm

    Nice..looks easy

      prathibalrao responded:
      December 6, 2013 at 9:51 pm

      Hi Vanamala,

      You are right and do send me da feed back if you try it out!!!!!!!

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