Sprouts and Pomegranate Kosumalli

Kosumalli is such an easy salad to make, and it is also the type of salad where you can use up what ever is on your kitchen bench – not only sprouts, pomegranates and onions as in this recipe, but also ginger shreds, green tomato, red tomato, capsicums of any colour, some shredded beetroot (but watch the colour will taint every other ingredient), daikon radish, spring onions and spring onion greens, chives, green mango, and so on. You can also micro-plane the zest of the lime or lemon and add that to the salad. This is a great way to bump up flavours and minimise waste.

Kosumali salads are dressed with lemon or lime juice, and the oil component of a dressing is provided by the ghee in the tadka. They are utterly delicious, tangy, sweet, sour, hot, refreshing.

If you want to make your own Kosumalli, use the basic recipe below for a Sprouts Kosumalli, then add what you have available. Kosumalli dishes demand strong flavours – the bite of onion, the sour of lemon and pomegranate, the sweetness of coconut, the crunch of sprouts. This is the only brief for you as you create your own salad.

Similar recipes include Mango and Pineapple Salad, Cucumber Kosumalli, and Daikon Kosumalli.

Browse all of our Kosumalli dishes and Mung Sprout dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Carrot and Mung Bean Sprouts Kosumalli

It is another 43C day, as I write, and the whole of Australia is in the grip of a heatwave. So we look for refreshing and cooling salads each day. Kosumalli salads from South India fit the bill perfectly. With fresh raw ingredients mixed with coconut and dressed just with lime or lemon juice, they are what we crave in the heat.

I wonder about the origin of these salads – raw ingredients are uncommon in India, so perhaps they were a consequence of the British occupation. If you know, can you enlighten us?

Similar recipes include Sprouts and Pomegranate Kosumalli, Mung Sprout and Edamame Salad, Mushroom and Mung Sprout Salad, and Bean Sprout Sundal.

Browse all of our Kosumalli dishes and Mung Sprout dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Mung Sprout and Edamame Salad

Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.

We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.

The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.

The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.

Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.

Similar recipes include Two Bean Salad with Lime, Mushroom and Carrot Salad with Sprouts, Bean Sprout Stir Fry, and How to Grow Sprouts.

Browse all of our Sprouts recipes and all of our recipes from Plenty More. Our Ottolenghi dishes are here.

Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette

Summer is a delightful season for salads, and we should not resist playing with herbs and vegetables and fruits to create exciting combinations and exquisite dressings. This recipe is a salad that brings contrasting textures and a super vinaigrette. It is a Mushroom-Carrot Salad that exhibits gingery overtones via the perfect dressing

Similar Mushroom recipes include Mushroom Salad with Parmesan, Mushrooms a la Grecque, Caramelised Oyster Mushrooms, Grilled Mushroom and Red Onion Salad, and Stuffed Mushrooms on the BBQ/Grill.

If you are looking for similar recipes, try Salad of Sprouts, Mung Bean and Carrot Salad, Moroccan Salad, and Carrot Thoran.

Browse all of our Carrot recipes, all of our Mushroom recipes, and our Salad recipes. We have a collection of Bittman Salads here, our Mushroom Salads are here, and Carrot Salads here. Or be inspired by our Mid Summer recipes.

Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters

Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.

Similar recipes include Crespeou (Eggfree), Pea, Za’atar and Feta Fritters, and Crispy Fried Potato and Onion Strings.

You might also like our Chickpea Flour recipes , and our Chickpea recipes. Or you might like to browse Breakfast recipes . Check out our easy Mid Spring recipes here.

Ingredients: How to Sprout Mung Beans

Mung Bean Sprouts for Lunches, Navarathri Sundals and Snacks

Mung beans are soaking in jars – the sprouts will grow within 24 hours and will be perfect for lunches this week. They are also perfect amounts for snacks, cooking and for making sundals for festival Naivedyam and Prasadam.

A Simple Bean Sprout Stir Fry with Spices | Bean Sprout Sundal

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 Black Gram Sprouts Sundal, 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. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

Spicy Crunchy Herby Salad with Asian Style Dressing

This is a salad to wake you up and enliven your senses. Fuelled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with a stirring of Asian ingredients. Better than coffee, you will be full of energy in no time! 😀😘

You might also like to try Salad of Sprouts, Peaches with Asian Flavours, Caramelised, Marinated King Oyster Mushrooms, or Sprouted Mung Bean Sundal/Salad.

Browse our Carrot Salads, and all of our many Salads. Be inspired by our Late Summer recipes.

Mung Sprouts Sundal | Mung Bean Sprouts Salad, Indian Style

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 Black Gram 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.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

Sprouted Green Gram Sundal | Mung Bean Sprout Salad | Paasi Payaru Sundal

The weather is gorgeous and I am so grateful for so many things in my life. From my teachers and mentors throughout my life, to the birds that sing me awake in the morning, the kookaburras which made an unscheduled stop in our neighbourhood, to the gardeners and garbage men who keep things spick and span around this area.

I am grateful for the simplicity and nourishment of food, and of course for the great tastes.

Here is a very quick dish made with mung (moong) sprouts, great with any Indian meal, any non-Indian meal or simply as a snack. There is another super quick version here, try both and see what you think. Or you can make a sundal with Masoor Dal (called red lentils in Australia) or some stir fried mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.