Kosumalli recipe
Kosumalli is a protein-rich South Indian salad. Soaked dal, choice of vegetables, and subtle spice make it tummy satisfying.
Cucumber kosambari
I have used chopped cucumber. Instead, you can use grated carrots. You can also combine carrot, cucumber, and grated mango to prepare kosumalli.
Tips to chop cucumber
Avoid grating cucumber. I have used mini cucumber so I have chopped it with skin. If you are using a big cucumber, peel the skin then use it.
Soak moong dal
For this recipe, we are not going to cook the moong dal. I soaked in hot water for 1 hour. We have to soak till the dal turn to the soft press stage. Avoid using any other dal variety.
Can I skip coconut?
Coconut is optional but it gives the best taste for this vada paruppu so I would highly recommend
Can I make this ahead for a party or get-together?
Skip adding cucumber but add the tempering and combine all the other ingredients. Just before serving add cucumber and serve.
Variations for vellarikka kosumalli
Tempering is optional skip it Add grated mango and carrots Nuts of your choice to make crunchy and healthy Increase moong dal if you are planning to make it for lunch For the vegan version skip ghee Adjust lemon juice according to your taste
Ingredients
1/4 cup moong dal Required salt 1/2 cup hot water Coriander leaves few 1 cup chopped mini cucumber coconut 1/4 cup 1 tablespoon lemon juice
To temper
1/2 teaspoon ghee 1/4 teaspoon mustard seeds Curry leaves few 1 Green chilli deseeded Asafoetida
How to make cucumber kosumalli with step-by-step pictures
First, wash and soak moong dal with 1/2 cup of hot water for 30 minutes
drain the water and transfer it to a wide bowl
furthermore, add cucumber and coconut; mix well
temper
Add ghee to a pan and heat
furthermore, add mustard seeds and splutter
add green chilli and curry leaves; roast
finally, add asafoetida and turn off the stove
cucumber kosambari
Transfer the tempering
finally add coriander leaves, required salt, and lemon juice; mix well and serve immediately
