It is rather rare to have raw ingredients in South Indian cuisine. At the least, most ingredients are sauteed. There are a couple of exceptions. This is a Kosumalli, closer to a Western version of a salad than, say, Sundals and Pachadi dishes which are often referred to as salads but differ from their Western counterparts.
While Western salads depend on their dressing – primarily oil, vinegar, mayonnaise and herbs – to make the collection of raw ingredients interesting, Indian Kosumalli use crunch from the fried lentils, the taste of coconut, the tang of lime or lemon juice, and spices.
This vesion of the salad Kosummali is fresh and lively with the ever present hit of chilli. You will love it. The smell of the cucumber after the hot ghee hits it is divine.
This recipe is the 4th version (so far) of Cucumber Kosumalli on our site, each one different to the others.
You might like to read What is Kosumalli aka Koshambari.
You can see all Kosumalli Recipes here. Or explore all of our Cucumber Salads. We have a wealth of other Salad recipes too, so feel free to browse our complete collection. You can also browse all of our Indian recipes, or simply check out our Late Autumn dishes.
Fresh Indian Cucumber Salad | Vellarikkai Kosumalli
cuisine: South Indian
prep time: 5-10 mins
cook time: 0 mins except for tadka
serves: 4, depending on how you use it
2 Tblspn split mung dal | green gram dal
1 cup water
1 large cucumber, peeled and finely chopped
2 Tblspn fresh coconut – I use frozen
1 green chilli, finely chopped
1 small bunch green coriander (cilantro), finely chopped
salt to taste
1 Tblspn lime or lemon juice
2 tspn ghee or coconut oil
1 tspn black mustard seeds
1 tspn urad dal (black gram dal)
1 tspn channa dal (Bengal gram dal)
0.5 tspn asafoetida powder
1 dried red chilli broken in two
a few fresh curry leaves
Wash the green gram dal well and soak in the water for at least 1 hour.
In a bowl, mix the finely chopped cucumber, grated coconut, green chilli, coriander leaves, salt to taste and lemon or lime juice. Mix well.
Heat the ghee in a heavy pan and allow the mustard seeds to pop. Add the cumin seeds, black gram dal, channa dal, asafoetida powder, red chilli and the curry leaves.
As the dal begins to darken add to the salad. Mix thoroughly.
Serve chilled or at room temperature.
Do all things with love.