Meenakshi Ammal in her Cook and See Vol 1 book has a slightly different Cucumber Kosumalli to the ones posted earlier (this version and this version) with coconut and few spices. This version has more spices and a delicious dish.
Similar recipes include Maharashrtrian Cucumber Salad.
Cucumber Kosumalli, Version 3 | Indian Cucumber Salad
This can be prepared with pepper, cumin seeds and lime juice. Skin the cucumber if it needs it and split lengthwise in two. (If it is a skinny cucumber, you can leave it whole.) Remove the seeds if they are large or coarse. Cut into crisp slices.
For each 2 cups of slices place 1/4 – 1/2 tspn black pepper corns, 3/4 tspn cumin seeds and 1 tspn salt into a spice grinder and grind until almost finely ground but still a little coarse. You can grind by hand if you don’t have a spice grinder. Mix to taste with the cucumber – you might not need it all.
put 1/2 tspns black mustard seeds in 2 tspns hot ghee, allow them to pop and then add this to the cucumber with lime juice.
Mix and serve.
You can also grate or shred the cucumber and mix it with salt. After 15 or so minutes, squeeze out the juice and proceed with the recipe (omitting the salt when grinding the spices).
I hope you enjoy this version too.