Cucumber, Carrot and Green Mango Koshambari

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”

Ambe Dal | Ambyachi Dal | Green Mango and Chana Dal

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”

Collection: Kosumalli Salads

A Kosumalli is a simple spiced yet cooling salad. There are many varieties, but the most common is made by mixing soaked mung dal or channa dal with cucumber, carrot, and coconut, and tempering the salad with spices.  It is a South Indian specialty, eaten as a snack or made to accompany a meal. The crunch of the cucumber, the sweet flavour of coconut, and the tang of lemon balances the earthiness of the lentils for a deliciously flavoured and textured salad.

It is said that the dish originated in Karnataka where it is called Kosambari in Kannada. However the dish is now common across South India with many community cuisines (eg Upadi and Chettinand) have adopted it and adapted it to local tastes.

It is rather rare to have raw ingredients in South Indian cuisine. At the least, most ingredients are sautéed. There are a couple of exceptions including  Kosumalli which is closer to a Western version of a salad than Sundals and Pachadi  and Raita dishes which are often referred to as salads but differ from their Western counterparts. Although the modern preference is to use raw ingredients, in older recipes you will find that the dal is semi cooked, and the vegetables quickly sauteed.

Although made day to day in many households, Kosumalli is also made for festivals such as Navarathri and Ramanavami, and can feature at weddings.

There are many variations of Kosumalli that that differ with the vegetables being used. It can be as simple as cucumber with spices or with lentils and cucumbers. Cucumber can be replaced another vegetable, commonly carrots or sprouts. Or, as mentioned, it can be made with a combination of vegetables  (finely chopped cucumbers, plantain stem, sweetcorn, zucchini, green mango, onions, peppers, carrots, sprouts and/or tomatoes), coconut, spices and lentils.

Kosumalli makes an excellent light lunch with a bowl of yoghurt or steamed rice, or can be stirred into yoghurt to be eaten as a dip or in a similar way to raita. It can be eaten for breakfast, lunch or with dinner. It’s also a great tiffin dish and kid’s lunch dish.

Continue reading “Collection: Kosumalli Salads”

Hesarubele Koshambari | South Indian Mung Dal and Cucumber Salad

Koshambari (also known as Kosumali) is a lovely crunchy and refreshing salad from Karnataka in the south of India which is made in a variety of ways. While it almost always contains cucumber and mung dal or channa dal, it can also be made with carrots, sprouted lentils or green mangoes.

It is a traditional salad and it is typically served as a part of the meal during festivals, weddings and gatherings. It is also often made at home for daily meals.

The ratio of cucumber to lentils can vary with the region, the household, and the season. Some will make it and emphasise the cucumbers. Others will make it with a predominance of lentils. Other places will balance the two.

For such a simple salad, there are endless ways of making it, so much so that you could eat it at every house in a street, and every salad will taste slightly different. I tend to increase the cucumber component here in Summer where the temperatures can get up to 45C – 46C at times, and increase the lentils in the Autumn and into Winter.

Serve this Kosambari with hot Masala Chai during your tea time break or with your lunch or dinner. Generally it is served as just a couple of Tblspn or so on each plate along with the other dishes.

Similar recipes include a Collection of Kosumalli Salads, Ambe DalCucumber and Mung Salad, Meenakshi Ammal’s Kosumalli, and Indian Cucumber Salad.

Browse all of our Koshambari Salads, and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Hesarubele Koshambari | South Indian Mung Dal and Cucumber Salad”

Cucumber and Pineapple Kachumber

There is nothing better than balmy weather, and pineapples are in the markets! So we bring a slightly tropical feel to the table today with a special salad of cucumbers and pineapple.

Similar recipes include Apple and Yoghurt Salad with Grapes, Kachumber, and Chickpeas and Ginger Kachumber. You might like to see our Collection of Kachumber Salads.

Browse all of our Kachumbers, and our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

Continue reading “Cucumber and Pineapple Kachumber”

Apple and Yoghurt Salad with Grapes | Seb Kachumber

This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.

You might like to read What is a Kachumber? And also the Collection of Kachumber Salads.

Similar dishes include Cucumber and Pineapple Kachumber, Apple and Celery Salad with Miso-Seed Dressing, Kachumber, and  Chickpeas and Ginger Kachumber.

Browse all of our Indian Salads, our Apple Salads and Grape Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Continue reading “Apple and Yoghurt Salad with Grapes | Seb Kachumber”

Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

You might like to read What is a Kachumber?

Similar recipes include Kachumber, Apple and Grape Kachumber, Carrot Sambol, Daikon and Onion Quick Pickle, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

Continue reading “Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad”

Vendakkai Khichdi | Okra in a Coconut Yoghurt Sauce | Ladyfinger Pachadi

Vendakka Khichdi is a delicious and common side-dish from Kerala. It is crispy fried okra in yoghurt flavoured with a green chilli-cumin-coconut sauce. It is often included as a part of Onam or Vishu Sadya. Otherwise, it is often served with Sambar and beautiful Indian pickles.

The okra is sliced and fried and then mixed into a yoghurt base flavoured with mustard seeds, cumin, green chill and coconut. It is one delicious dish, served warm.

This dish, which is a Khichdi, should not be confused with Kitchari – the Indian dish of rice and lentils. Khichdi is a Kerala yoghurt-based style of dish, similar to a Pachadi or a Raita.

Similar recipes include Tomato Pachadi, Sri Lankan Okra Curry with Coconut Milk, Bhindi Raita, and Okra in a Spicy Yoghurt Sauce (you can use okra in place of pineapple).

Or browse all of our Okra dishes here, and all of our Indian recipes too. And explore our Mid Winter series of recipes.

Continue reading “Vendakkai Khichdi | Okra in a Coconut Yoghurt Sauce | Ladyfinger Pachadi”

Sutta Kathirikkai Thayir Pachadi | Smoky Roasted Eggplant in Yoghurt

As I mention often, my preferred way to char or roast eggplants is on our covered BBQ. It cooks them so much better than over a flame on a stovetop or in the oven. And recently I have started smoking vegetables while they cook in the BBQ, using some rice, tea and herbs – it gives the eggplants a smoky flavour, just as though they have been roasted over a wood fire. To do this, layer some rice, a Tblspn or so of tea leaves and some herbs in a foil pan, and allow to heat with the BBQ. When it begins smoking, add the eggplants. If it smokes too much, add a sprinkling or two of water. Remove the smoking pan from the BBQ after 10 – 15 minutes. It can be left for longer if only smoking a little.

This recipe is Smoky Roasted Eggplant in Yoghurt, a typical South Indian dish, one of many Tamil Pachadi recipes which are generally a cooked and mashed vegetable mixed with yoghurt and spices. It is a South Indian version of the North Indian Raita. Eggplant pairs particularly well with yoghurt. Use it as a side dish or like you might use a salad, for any meal, particularly South Indian meals.

Similar recipes include Marinated Eggplant with Tahini and OreganoBitter Melon Pachadi, Snake Gourd Pachadi, Baingan Ka Salan (with Poppy Seeds), Smoky Aubergine with Tomatoes and Sweet Peppers, Crispy Okra Pachadi, Boondhi Pachadi, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

Continue reading “Sutta Kathirikkai Thayir Pachadi | Smoky Roasted Eggplant in Yoghurt”

Vendakkai Thayir Pachadi | Crispy Sautéed Okra in Yoghurt

Yoghurt is as important in our kitchen as it is in general in Indian cuisine. Desi yoghurt is used all over India, in different ways, of course, in the different regions. This recipe brings together one of our much loved vegetables – okra – with yoghurt and spice to form the South Indian version of Raita, called Pachadi. There is something very special about okra with yoghurt. Divine.

This recipe takes okra slices and sautés them (which eliminates the sliminess) until crisp before mixing with the yoghurt. This is a great dish for Festival days too. It is a simpler version of this Vendakkai Thayir Pachadi.

Are you looking for other Pachadi recipes? Try Vendakka Khichadi, Teeny Dried Okra Vathal, Ginger Coconut Pachadi, Nilgiri’s Carrot Pachadi, Eggplant Pachadi, and Spinach Pachadi.

Or try other Yoghurt dishes – Aryan, Green Peppers in Yoghurt, and Yoghurt Curry with Lentil Dumplings.

Okra recipes include Crispy Battered Okra in Tomato Sauce.

Browse all of our Yoghurt recipes and all of our Pachadi and Raita dishes. All of our Indian dishes are here. Or try our Late Autumn collection of recipes.

Continue reading “Vendakkai Thayir Pachadi | Crispy Sautéed Okra in Yoghurt”