KOSUMALLI CARROT AND CUCUMBER SALAD

Kosumalli or kosambari or vada paruppu is a traditional dish prepared in our family during all festivals and grand feasts. During rama navami also they prepare this along with neer mor(spiced butter milk) and panagam. Though i wanted to post the panagam recipe, when i was about to make this i noticed that i was running out of jaggery which is the main ingredient of making panagam. So i headed upon to post the recipe of kosumalli. Will update stepwise pictures soon. kosambari INGREDIENTS:

YELLOW MOONG DAL 1/4 CUP
CARROT 1 NO
CUCUMBER 1 NO
SALT AS NEEDED
OIL 1/2 TSP
MUSTARD SEEDS 1/4 TSP
ASAFOETIDA A PINCH
GREEN CHILLI 1 NO
COCONUT GRATED 1 TBLSP(OPTIONAL)
LEMON JUICE 1 TSP
CORIANDER LEAVES FEW

kosambari METHOD:

  • Boil a cup of water nicely and when it comes to a rolling boil, switch off the flame and put the yellow moong dal to this and let this sit for 15 – 20 minutes.
  • Drain the water and add the transfer this to a wide bowl.
  • Grate the carrots and cucumber and add to the dal.
  • Add salt and temper with mustard seeds, green chili , asafoetida and coriander leaves.
  • Mix well. Add lemon juice and mix nicely.
  • Add the grated coconut(if using) just before serving.

salad

23 COMMENTS

  1. such a healthy recipe. I almost always had this whenever i attended any gathering or function in Bangalore. they served it at the beginning of the meal and I loved the fresh feel of it.

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