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.
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 Maharashrtrian Cucumber Salad, 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.
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