Guava Kosambari (Guava Salad)

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.


Guava Kosambari
(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 (Guava Salad)
Guava Kosambari on a Guava Leaf ~ For Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.


14 Responses to “Guava Kosambari (Guava Salad)”

  1. rashmi says:

    wow… nice and healthy kosambari….

  2. DK says:

    Luks beautiful. I will be buying guava today to try out that guacamole – will add this too! Its raining Guava at Mahanandi!:)

  3. Nirmala says:

    Oh Indira these guava recipes are very fresh and tasty. I had brought two guavas sliced and sprinkled with chilli powder and salt for lunch! This kosambari looks very colorful. I like semi ripe guavas mors than ipe soft ones. We used to pick right from the backyard tree and eat. The tree suprisingly has it roots in the neighbours backyard but trunk leaning to our wall and hence all the branches are in our backyard. They used to water it and we used to have the fruits 😉 sheer childhood joy!

  4. kalva says:

    wow lovely salad.. hmmm miss guavas here a lot!!!

  5. vrinda says:

    Lov Guava fruit..simple and healthy salad…

  6. tina says:

    Completely a new recipe to me…Healthy dish.

  7. aarthi says:

    Now I really need some guava 🙂 photo looks lovely

  8. Madhuli says:

    The Kosambiri looks yummy Indira. In Maharashtra we make Peru(Guava) Koshimbir in yoghurt/curd with a little salt, sugar and green chillies!Loved your version, will try this one surely.

  9. viji says:

    A very innovative recipe.I am curious to know how you think such rare combinations!

  10. kumudha says:

    I love guava. Guava kosambri looks so tasty!

  11. Vidhya says:

    kosambari looks really colorful and healthy

  12. trupti says:

    Hope all is well! I just announced JFI-Paneer for the month of November! thanks for having me host it!

    take care.

  13. Preeti says:

    this is new to me …but love the idea…its truly a light and yummy dish!

  14. pritya says:

    Dear Indira, Enjoying your guava experiments. Have you ever tried guava veggie with a dash of sugar? An absolute favourite at home. Going to make your salad tomorrow!

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