I grew up with guava, which is a very popular fruit in South India. It was amazing how bags of guava came out of woodstock at the end of summer – whether by the way of my grandparents’ neighbors, relatives visiting from the village, or one of my parents friends. The donors were probably as glad to give them away as we were to receive them, and I remember the happy anticipation of waiting and slicing fresh guava, sprinkling salt and pepper and enjoying the tasty slices. Up here people seem to prefer their guava crunchy-free, a creamy puree long cooked in pastries. The flavor of fresh guava is delicate, and I prefer them as they are, uncooked may be in combination with some other raw ingredients.
Today’s recipe, guava kosambari, is inspired by a why not attitude. Kosambari, the salad of south India is a traditional Raw Rocks kind of meal starter. Usually prepared with moong dal, cucumber and carrots, and peppered with salt, pepper and lime juice. The cool, raw energy of kosambari seems to be enhanced by the excitingly sweet guava in guava kosambari. It was genuinely good food.
(for two adults for two meals)
3 Guavas: cut to bite-sized pieces.
(The guavas I added in this recipe are small, about lime sized and have very delicate paper like thin skin that didn’t need peeling.)
1/4 cup – yellow moong dal, rehydrated
(Soak moong dal in water for about 2 hours to rehydrate.)
1/2 cup each – diced carrot and cucumber
Salt, black pepper and lime juice – 1/4 teaspoon each or to taste
1 tablespoon – finely chopped fresh cilantro
Take guava, moong dal, carrot and cucumber in a bowl. Sprinkle cilantro, salt, pepper and limejuice. Combine gently. Refrigerate for half an hour for the flavors to be charmed by each other.
Serve the guava kosambari as a meal starter or an evening snack with a cup of tea or ragi ganji.
Guava Kosambari on a Guava Leaf ~ For Meal Today