A Fresh Indian Cucumber Salad | Cucumber and Mung Kosumalli, Version 4 | Vellarikkai Kosumalli

Fresh and inviting

Cucumber Salad | Vellarikkai Kosummalli | South Indian | Salads | Vegetarian | A Life Time of Cooking

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 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, coconut, lime or lemon juice, and spices.

This 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.

You can see all Kosumalli Recipes here. You might enjoy Cucumber Kosumalli with Sesame (V1), Cucumber Kosumalli (V2), and Cucumber Kosumalli (V3). Explore all Cucumber Salads here and here. Browse our complete Salad collection here and here.

This recipe is the 4th version (so far) of Cucumber Kosumalli on our site, each one different to the others.

Cucumber Salad | Vellarikkai Kosummalli | South Indian | Salads | Vegetarian | A Life Time of Cooking

Fresh Indian Cucumber Salad | Vellarikkai Kosumalli

source: Dakshin
cuisine: South Indian
prep time: 5-10 mins
cook time: 0 mins except for tadka
serves: 4, depending on how you use it

ingredients
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

tadka
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

method
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.

Cucumber Salad | Vellarikkai Kosummalli | South Indian | Salads | Vegetarian | A Life Time of Cooking

Enjoy!

Do all things with love.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

1 thought on “A Fresh Indian Cucumber Salad | Cucumber and Mung Kosumalli, Version 4 | Vellarikkai Kosumalli”

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