Hot, tangy, sweet, salty. The perfect quick pickle.
Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.
Are you looking for Onion Salad recipes? Try Onion Strings Pickled Salad, Caramelised Onion Salad with Bitter Greens and Pine Nuts, and Cucumber and Red Onion Salad with Mustard, and Battered Onion Rings.
Are you after Indian recipes? Try Kohlrabi Subzi, Aamti Bhaat, and Rice and Cauliflower Pilaf.
You might like to explore other Onion Salads, or Onion recipes or simply browse our Salads. All of our Indian recipes are here. Please feel free to browse all of our Early Spring recipes as well.
Continue reading “South Indian Onion Strings Pickled Salad”
Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
The joy of yoghurt is beautifully expressed in this flavoursome recipe for Cucumber Raita. Cucumber Raita is a dish known all over the world, and if you must equate it, it is the Indian version of Tzatziki. The combination of cucumber and yoghurt, in what ever form or from what ever cuisine, is well known all over the world. Both ingredients are cooling, so it makes it a special dish for hot weather, but this does not mean that you need to forgo it on cooler days. An essential part of an informal gathering, Cucumber Raita always wins over your guests.
You might like to read more about Pachadi. Browse our Pachadi recipes here and here. Or explore our Yoghurt recipes here and here. Our Indian dishes are here and here. Be inspired by our Summer dishes here and here.
Continue reading “Vellarikkai Thayir Pachadi | Cucumber Yoghurt Salad”
A quick dish, great for when you need to eat healthy but don’t have a lot of time.
Sometimes life throws us curveballs. In such times, it is great to stay intent on what keeps use healthy and focused. Simple and great food that is full of goodness is the best way to go.
Eat well at any time, and lift it to the next level when life is tough.
You might also like to try Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “A Simple Bean Sprout Stir Fry with Spices | Bean Sprout Sundal”
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.
Are you looking for other Kosumalli recipes? Try Cucumber Kosumalli with Sesame (V1), Cucumber Kosumalli (V2), and Cucumber Kosumalli (V3). You will love them all.
Are you after other Cucumber Salads. Try Cucumber Salad with Capers and Ricotta, Cucumber and Red Radish Salad, and Simple French Cucumber Salad.
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.
Continue reading “A Fresh Indian Cucumber Salad | Cucumber and Mung Kosumalli, Version 4 | Vellarikkai Kosumalli”
Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads” but there isn’t really a Western equivalent.
I found some unidentified brown lentils in the pantry, as one does, and so sprouted them. They were difficult to sprout, taking their time indeed. Yet some days later I had a bowl of wonderful sprouts and crunchy lentil bases.
The sprouts were made into a Sundal. Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked unless it is soft enough to use raw. These are quickly sauteed with spices – black mustard seeds, asafoetida, ginger, red and green chillies. Sundals are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries.
You can use any sprouts for this recipe.
You might also like to try Mung Sprouts Sundal, Sprouted White Pea Sundal, Sprouted Green Gram Sundal, and Masoor Dal Sprouts Sundal. Also explore Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.
Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Brown Lentil Sprouts Sundal | An Indian Salad”
Simple and spicy, sundals are delicious no matter how you serve them.
A wonderful, healthy sundal, simple and spicy, it is delicious no matter how you serve it. I always associate Sundal with Festivals, so they make me happy at any time of the year.
You might also like to try Mung Sprouts Sundal, Sprouted White Pea Sundal, Sprouted Green Gram Sundal, and Masoor Dal Sprouts Sundal. Also explore Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious. Continue reading “Mung Sprouts Sundal | Mung Bean Sprouts Salad, Indian Style”
Enjoy a special cucumber salad on a hot summer day. Or any time.
Kosumalli/ Kosambari is a very simple salad, one without many spices and made with raw vegetables. It is often made with cucumber but can be made from a variety of vegetables such as plantain stem, radish, carrot, sweet corn and zucchini. It may include soaked split green gram (split mung) or split channa (split chickpeas), coriander leaves, grated coconut, chilies and lemon juice. It can be tempered with black mustard seeds and perhaps some asafoetida.
This is a little different Cucumber Kosumalli to some other ones posted earlier (eg this version and this version) You can see all Kosumalli Recipes here.
Continue reading “Cucumber Salad, Indian Style | Cucumber Kosumalli – Version 2”
You can never have too many cucumber salads.
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.
You can see all Kosumalli Recipes here. Or check all Cucumber Salads here and here. Browse all of the Indian recipes here.
Continue reading “Cucumber Kosumalli, Version 3 | Indian Cucumber Salad”
An unusual dish – a Sundal with Gram Flour
This Sundal is a little different to other Sundals, those quickly stirfried salads of south India. A Gram Flour mix is poured over the sundal towards the end of cooking. This recipe comes from Meenakshi Ammal’s Cook and See Part 2. It is unusual to say the least, but delicious and filling. It could almost be an Usili, although Amma includes it under Sundals.
Feel free to browse the many sundal recipes – please click here for the complete list. If you are new to Sundals, these posts will also introduce you to this wonderful, stirfried, lentil-based dish from Tamil Nadu, South India.
You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, Channa (Chickpea) Sundal, and Mung Dal Sundal. Or you can make a sundal with Adzuki Beanes (Red Chori) or some White Pea Sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Peas and Bengal Gram Flour Sundal | Mochai Kottai Sundal”
A surprisingly wonderful sundal.
With white pea (pattani) sprouts sitting patiently in a jar in the fridge, I made Sprouted White Pea Sundal one morning for breakfast. I am quite a fan of white peas.
If you are new to Sundals, they are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
There is quite a list of Sundals – please click here for the complete list. You might like to particularly try: Coconut, White Peas and Green Mango Sundal, and Urad Dal Sundal. We recommend Sweet Corn Sundal, Adzuki Bean Sundal, and Sprouted Green Gram Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.
Continue reading “Sprouted White Pea Sundal”
Carrots, spices, yoghurt, a delicious side dish to any meal.
There is a thing about Summer in South Australia that is extraordinarily special. Hot dry days, skies streaked with clouds, early mornings made in heaven and evenings made for the beach. Days are made for eating outside, eating with friends and … well, just eating.
This recipe is a current favourites – an Indian Pachadi, or Raita, made with yoghurt. It can be eaten as a salad or as an accompaniment to curries. It takes about 10 minutes maximum to make, so is a great last-minute addition to anything – it is particularly good to whip up for that last minute invitation to a BBQ somewhere. Take the recipe with you because people will want it.
You might like to read up on Indian Essentials. Or try some other pachadis, like our favourites Spinach Pachadi, and Cucumber Pachadi. All of the Pachadi recipes are here and here. Explore our Carrot recipes here and here, and be inspired by our Spring recipes here and here.
Continue reading “Nilgiri’s Carrot Pachadi | Carrot Raita”
Sweetcorn makes an especially good Sundal
The 9th of our Sundals especially for Navarathri is a Sweet Corn Sundal – something a little different.
I recommend using fresh sweet corn kernels. If you like them cooked a little, steam the corn ear with the green husk on if you can, until the kernels are done. I like mine crisper, so I make the Sundal with raw kernels cut from a fresh ear, and allow the to cook just a little longer when they are added to the base spices.
Are you looking for other Sundal recipes? You might also like to try Adzuki Bean (Red Chori) Sundal, Urad Sundal, Channa (Chickpea) Sundal, and Rajma (Kidney Beans) Sundal. Or you can make a sundal with White Peas or some Sprouted Green Gram (Mung Bean Sprouts), equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Or are you looking for Sweetcorn dishes? Try Roasted Sweetcorn Salad with Avocado, Roasted Tomato and Corn Soup, and How to Roast/Char Grill Sweetcorn.
Browse all of our Sweetcorn dishes and all of our Sundals. Our Indian recipes are here. Or browse our Mid Spring dishes.
Continue reading “Sweet Corn Sundal | Indian Sweetcorn Stir Fry”
The sweetness of the Adzuki adds something special to this Sundal.
Adzuki beans are generally known for their sweet qualities, but they carry savoury flavours very well.
This sundal is once more a beautiful but simple dish that enhances the flavour of the base lentil or bean with a simple flavouring of spices and coconut. There are certainly a lot of alternative names for adzuki beans – Red Chori beans, Red Cow Peas, and they are a type of Karamani.
You might also like to try Mung Dal Sundal, Du Puy Sundal, Sweet Corn Sundal, and Sprouted White Pea Sundal. Or you can make a sundal with White Peas or some mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Adzuki Bean Sundal | Red Chori Sundal”
Du Puy lentils add an international flavour to this Sundal.
This is the 7th Sundal in this season’s collection of such dishes.
This Sundal is made using a lentil not commonly known in India, the Du Puy Lentil (use any black or green French lentil). It has a great result. The flavours are darker than the usual Sundal, but the gorgeous semi-firmness, semi-mushiness of the lentil made a great dish.
You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Sprouted Green Gram (Mung Bean Sprouts) Sundal, Coconut, White Peas and Green Mango Sundal, and Rajma (Kidney Beans) Sundal. Or you can make a sundal with Chickpeas or some Urad Lentils, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Du Puy Lentil Sundal | French Black Lentil Sundal | Stir Fried Black Lentils with Coconut”