Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds.

[1] The pulses generally used are split green gram (hesaru bele in Kannada).

Kosambari is tempered with sesame oil, mustard seeds, curry leaves, lemon juice, salt and asafoetida for seasoning.

[4] In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.

During Varamahalakshmi and Gowri festivals women invite each other and exchange kosambari along with turmeric and vermilion to celebrate divinity in the feminine.