Koshambari Salads are perfect Summer “round out the meal” salads as they contain both cooling vegetables and lentils for protein. So often the advice given to vegetarians is written by non-vegetarians and therefore includes only vegetable-based dishes without lentils, grains, soy products, nuts, seeds and so forth, in sufficient proportions for a balanced vegetarian diet.
The great thing about traditional Indian vegetarian cuisines is that they are naturally balanced in all sorts of ways – nutritionally, texturally, flavour-wise, ayurvedically, …. Forget the current Western style fashions in India, like the addiction to Oreo biscuits and too much street food (how can I criticise either of these!), the combinations of grains, lentils, paneer and vegetables is naturally balanced.
Koshambari is the perfect Summer salad, with cooling ingredients and the surprising inclusion of soaked but raw lentils, either chana dal or mung dal. Today we use chana dal with carrots, cucumber and green mango. Delicious. While raw foods are not common in India, the occasional Kosumalli makes an appearance. Raw food is not sanctioned by Ayurveda – so there are versions of this salad that lightly saute the ingredients. You can do this too, should you desire.
We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.
Similar recipes include Cucumber and Mung Kosumalli, and Daikon Salad with Coconut and Nigella Seed.
Browse all of our Koshambari recipes and Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Cucumber, Carrot and Green Mango Koshambari”
Are you a mango maniac? I have the dish for you. It’s a dish made of soaked chana dal ground with cumin and green chillies, and served with a tempering of mustard seeds and curry leaves. And most importantly, there is a generous inclusion of grated raw mango. This dish is a perfect dish for mango lovers, and is served as a snack to people who visit. It is also the best after-school snack during heatwaves.
It is very easy to make, with few ingredients. Perfect for Summer busy lives. The tartness of the mangoes, the sweetness from the coconut, the nuttiness from channa dal, and the spiciness from green chillies means that the flavours both contrast and compliment each other – is your mouth watering yet?
Ambe Dal is a Maharashtrian dish (also known as Amba or Ambyachi Dal). Usually made in Summer, this quick and easy salad is so cooling. Maharashtrian hospitality is legendary, and I can vouch for it as I have good friends from Pune. Maharashtrian cuisine has subtle variety and strong flavours and can be very mild to very spicy.
Green mangoes come in various levels of sourness, from tart to sweet-sour. Choose one that suits your own preferences. Serve Ambe Dal with rice, Kachumber, Kosumalli, and/or roti, perhaps on a banana or mango leaf. It goes well with Aam Panna.
Are you looking similar dishes? Try Cucumber, Carrot and Green Mango Koshambari, Aamer Dal, Green Mango in Coconut Milk, and Coconut, White Peas and Green Mango Sundal.
Also try Pomelo, Green Mango and Pea Eggplant Salad with Tamarind Dressing, Vermicelli and Green Mango Salad, and Sweet and Sour Mango Curry.
Why not browse all of our Mango dishes, all Salads, our Channa Dal dishes, and all of our Maharashtrian recipes? Our Indian recipes are here, and our Indian Essentials here. Or explore our many Mid Summer dishes.
Continue reading “Ambe Dal | Ambyachi Dal | Green Mango and Chana Dal”
Green Mango goes well with Indian lentils, and this time we pair it with Masoor Dal (called red lentils outside of India, but not to be confused with Indian red gram dal / toor dal). The recipe today is a tangy, simple Bengali dish with a touch of mustard oil. Simply spiced, it is delicious.
This recipe can also be made with Mung Dal instead of Masoor Dal, or with a mixture of both.
Similar recipes include Ambe Dal (Channa Dal with Green Mango), Mung Dal with Green Mango, Green Mango and Coconut Rice, Green Mango in Coconut Milk, and Masoor Dal with Green Chillies.
Browse our Green Mango recipes and our Dals. Our Indian recipes are here, and our Indian Essentials here. Or explore our Early Spring dishes.
Continue reading “Green Mango and Masoor Dal | Aamer Dal | Tok Dal”
Longans are new to me, the result of a quick trip to the Asian grocer on the way home from work. Rather than the two things I wanted to come home with, I found jicama, longans, and such incredible young fresh ginger. Oh my!
Longan in Mandarin means “dragon’s eye”. Such beautiful names meanings Chinese words have.
Longans are sold fresh at the end of summer and, interestingly, their availability marks the end of the lychee season. They look a bit like lychees with white flesh, hard brown seed, a thin brown leathery shell that easily peels off, and they grow in clusters in tropical climates. But the flavour, texture and moisture content are completely different. Lychees are fleshy, juicy, and are light tasting, but longans have a thinner, drier flesh that is firm in texture with a honey like flavour, and which is deeply perfumed. Fresh longans are smaller than lychees.
Similar recipes include Green Mango Dal, Pomelo and Ruby Grapefruit Salad with Avocado, Longan and Young Ginger Tea, Jicama and Green Mango Salad, and Pomelo and Green Mango Salad.
You might like to browse other Asian recipes, or browse our Salad recipes. Perhaps you would like to browse our Late Summer recipes.
Continue reading “Longan and Green Mango Salad with Chilli Lime Dressing”
India knows how to deal with heat. They have it nailed. Their heat-beating weaponry includes: An infinite number of cooling drinks. Yoghurt dishes galore. Icecreams and cooling desserts. Fruits such as watermelon, musk melon, cucumbers, mangoes, coconuts, limes, fresh kokum. Sugar Cane Juice. Limca. Sweet Lime Soda. Coconut Water.
I saw a recipe for a Punjabi drink made from a roasted green mango and I was hooked. It is Mango Season here and we have an array of different types of sweet, sour, and sweet-sour mangoes. They are all easy to find in our Asian and S.E. Asian shops. This drink is slightly sour and slightly sweet, with a hint of cardamom (or cumin), Indian black salt (which is pink in colour) and black pepper. We make it from roasted green mango, but it can be made from boiled or steamed green mango. The taste is different, though. Roasting gives the drink a slightly smoky flavour.
You can get black salt from any Indian grocery. There isn’t any real substitute, but use sea salt or chaat masala if you can’t find black salt. Adjust the quantities accordingly.
Similar recipes include Tamarind Summer Cooler, Watermelon, Lime, Ginger Soda, Kewra Sherbet, Panaka, Lassi drinks, and Cooling Juices.
You might like to read 40 of our Best Coolers for Summer.
Use any left over roasted mango (or roast 2 of them) to make Mango Rice.
Browse all of our Green Mango dishes, and all of our Drinks. Our Indian recipes are here, and our Indian Essentials here. Or explore our Mid Spring recipes.
Continue reading “Aam Ka Panna | Roasted Green Mango Drink”
The success of any Dal is in the combination of the texture of the dal and the layers of flavours added by spices and perhaps onions, and garlic. It is not often that cooked lentils on their own, without anything else added, qualify as a great and tasty dal dish. There are exceptions, of course (eg Mung Dal with Ghee), but they are rare.
This recipe is an interesting one, as it is spiced with chilli, mustard and nigella seeds; the latter are slightly bitter in taste. Overall the dish is quite tart and refreshing, and is an excellent hot weather dish.
Similar recipes include Green Mango and Masoor Dal, Kancha Mung Dal, Moolangi Tovve (Daikon Dal), Mung Dal with Coconut Milk, and Mung Dal with Cumin and Spinach.
Browse all of our Green Mango dishes and all of our Dals. Our Indian dishes are here, and our Indian Essentials here. Or browse our Mid Summer dishes.
Continue reading “Mung Dal with Green Mango”
Perfect for hot weather. Cooling and delicious.
It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot. (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)
When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.
This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?
This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.
Similar recipes include Spicy Rice and Fermented Black Bean Salad, Coconut Rice and Peas Salad, Not Quite Fried Rice Salad, Kiribath – Sri Lankan Coconut Rice, Carrot Rice, Mango Rice, and Zucchini Rice.
Green Mango dishes include Mung Dal with Green Mango, and Spicy Green Mango in Coconut Milk.
Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.
Continue reading “Green Mango and Coconut Rice”
This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.
This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.
Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India. Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.
Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.
Would you like more Pulissery dishes? Try Plantain Poriyal, Plain Pulissery, Pineapple Pulissery with Green Peppercorns, and Mambazha Pulissery – a sweet and sour Mango dish. Why not also try Crispy Okra in Yoghurt (Pachadi).
Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial. Or try Mango and Pineapple Salad.
Similar dishes include Bhindi Raita.
Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Our Indian Essentials are here. Or if you would rather, explore our Late Autumn dishes.
Continue reading “Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala”
A salad that comprises all of the tastes.
Sometimes you come across something so good, it becomes your chief meal for a week. I quite love herby salads – see this Lebanese one, and of course, Buddha’s Bowl to which I add heaps of Asian soft herbs – but in the past it was a lot of work to get Asian herbs.
However, things have changed. With a huge Asian supermarket “just down the road”, life is so much easier in the Asian department. Pomelos, green mangoes, pea eggplants, herbs of every nationality, and so much more, at my fingertips.
So on one of the first Sunny, warm days of this Spring, this salad came together. Not quite Thai, but it definitely has some overtones of Thai food. I do hope that you enjoy.
This salad is fresh and herby, crispy from the vegetables, with crunch from peanuts and shallots, sour from the pomelo, tamarind and green mango, bitter from the witlof, hot from the chilli, sweet from the dressing, salty from the soy. It has all of the flavours built into one dish.
Are you looking for more Pomelo recipes? Try Pomelo, Radish and Kohlrabi Salad, Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, Pomelo with Avocado, Pomelo and Carrot Salad, and Pomelo with Asian Flavours.
Or what about Green Mango? Try Longan and Green Mango Salad, Jicama and Green Mango Salad, Vermicelli and Green Mango Salad, and White Peas and Green Mango Sundal.
For Pea Eggplants, try Sundakkai Sambar, an Indian dish with fresh Pea Eggplants.
Browse our Thai recipes and our Salad recipes . You might like our general Eggplant recipes, all of our Pomelo dishes. and all of our Green Mango recipes. Or simply explore our Mid Spring dishes.
Continue reading “Pomelo, Green Mango and Pea Eggplant (Turkey Berry) Salad with Herbs and Tamarind Dressing”
Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.
Are you after other Green Mango dishes? Try Green Mango Dal, Mung Dal with Green Mango, Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.
Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.
If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. Our Indian recipes are here, and our Indian Essentials here. Or take some time to browse all our Mid Summer recipes.
Continue reading “Spicy Green Mango in Coconut Milk | A Classic from Kerala”