Kosumalli recipe | kosambari

Kosumalli recipe | kosambari | Cucumber Kosumalli | cucumber kosambari | vellarikkai kosumalli | moong dal cucumber salad | pasi paruppu kosumalli | South Indian style cucumber salad | vada paruppu | vada pappu Check out the cucumber kosambari recipe and If you like the video pls SUBSCRIBE to my channel. 

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 

kosumalli

cucumber kosambari

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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

Instructions

• 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

Video

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Notes

1. I have used chopped cucumber. Instead, you can use grated carrots. You can also combine carrot, cucumber, and grated mango to prepare kosumalli
2. 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
3. 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
4. Coconut is optional but it gives the best taste for this vada paruppu so I would highly recommend
5. for 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

1. Tempering is optional skip it
2. Add grated mango and carrots
3. Nuts of your choice to make crunchy and healthy
4. Increase moong dal if you are planning to make it for lunch
5. For the vegan version skip ghee
6. Adjust lemon juice according to your taste

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