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, Cucumber 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”
Khar is a unique Assamese dish, traditionally served as a starter. Traditionally, pure khar uses kola khar as its main ingredient. Kola Khar is prepared by sun-drying the peels of the bheem khol banana tree trunk, burning them to ashes, and then filtering water through them. It is an alkaline preparation that is believed to have medicinal properties. The dish is served before the main meal to help prepare the digestion for the flavours to come in the main meal.
These days kola khar is often substituted with other items, usually baking soda. Khar can be made with a variety of ingredients – pulpy vegetables such as gourds, papaya, pumpkin, zucchini, eggplant and cucumber, as well as lentils and a variety of greens. Today we are using Mung Beans although toor dal and urad dal are also common. We have seen it made with rice flour and no lentils.
Mustard greens and some chilli leaves are used in our dish today, although Spinach would be equally as fine. I have added a couple of betel leaves, because they are in the fridge and they give a lovely flavour. However, there is no need to be so exotic. Use spinach and/or mustard greens, or whatever greens you have. The recipe has a lot of garlic in it which softens its raw bite due to the cooking and adds a lovely umami flavour. Don’t confuse this dish with Lebon Khar, which is a Middle Eastern dish of cucumber and sour cream or yoghurt with a vinegar and mustard dressing.
Similar dishes include Mung Dal with Green Mango, Bengali Mung Dal, and Mung Dal with Ghee.
Browse more of our Assamese recipes, all of our Mung Bean dishes, and our Dals. Browse our Indian recipes here and our Indian Essentials are here. Or take some time to explore our Late Spring dishes.
Continue reading “Khar | Assamese Garlicky Flavoured Mung Beans with Greens”
Lemons and limes, even oranges, are used in savoury dishes throughout India, for example in South India in Rasam and in Kuzhambu. Wonderful dishes. This recipe takes a simple Mung dal, blends it until it is silky smooth and infuses it with the flavours of lemon or lime peel and flesh. It is a delightful dish, and very refreshing in Summer.
This recipe is similar to Kancha Dal, but adds the lemons. It is a Bengali dish which I came across in the excellent book Bengali Cooking.
Similar dishes include Mung Dal with Ghee and Spices, Kancha Dal, and Mung Dal with Coconut Milk.
Browse all of our Dal recipes, and all of our Mung Dal dishes. All of our Indian recipes are here. Or explore our Mid Summer recipes.
Continue reading “Lemon Dal”
Mangoes are coming back into the local Asian shops – there have been green mangoes for a while, but recently the early sweet mangoes are appearing. We needed no further prompting to celebrate the long Australian Mango Season with mango dal.
All the flavour and taste of mango is in this kootu as tamarind is not added – it is full of natural flavours. You might think that it would be too sweet, but the spices mellow the sweetness. The recipe is meant for a sweetish mango, but a slightly sour one can be used as long as it is soft enough to melt into the dal. Our local shop will have sweet-sour mangoes later in the season. These would also work with this dal. Today I have made it with a very soft sweet one.
It is quite a simple dal with few spices, but that is the beauty of the South Indian style of cooking. If you feel it is too sweet, add a little amchoor (to layer different mango flavours) or lime or lemon juice. I never find this is necessary, but it is an option if you prefer. I like with good chilli heat and slightly salty.
This is a very traditional Tamil recipe. It is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are traditional recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar dishes include Lemon Dal.
Browse all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Mango Dal / Kootu”
In Kerala, there is an amazing dish, Neyyum Parippum, which is mung dal cooked with few spices, and with a fair amount of ghee added. Because the amount of ghee is frightening (but delicious), different versions of the dish abound, introducing more spices and less ghee. Here is one of them, given to me by a Keralite friend.
Similar dishes include Masoor Dal with Green Chillies, Dal Tadka, and Mung Dal with Cumin and Spinach.
Browse all of our Kerala dishes and all of our Dals. Our Indian dishes are here. Or enjoy our Late Winter dishes.
Continue reading “Kerala Mung Dal with Onions, Garlic and Green Chillies”
Ridge Gourd is also known as Ribbed Gourd, and it makes a particularly lovely dal. It is a simple dal recipe that perfectly accompanies rice and roti. It is also very good with curd rice. This is a dish loved in Tamil Nadu.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar dishes include Mango Kootu, Kerala Mung Dal, Ridge Gourd Masiyal, and Poritha Kootu with Simple Spices.
Browse all of our Ridge Gourd dishes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Ridge Gourd Dal | Peerklankai Paruppu”
Cluster Beans are similar to green beans except smaller, flatter, crunchier, tougher, and slightly but nicely bitter in taste. They have quite a distinctive taste. In Australia it is rare to find them fresh, even though they are grown here. They must all be exported. But frozen cluster beans are common in any Indian grocery.
Cluster beans are also known as Gawar Ki Phalli or Gaur in Hindi and Marathi, and Kothavarangai in Tamil.
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Ezhukari Kuzhambu (Pongal Kootu), Ridge Gourd Dal, Sambar, and Aviyal.
Browse all of our Cluster Bean recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Cluster Bean Dal Kootu | Kothavarangai Paruppu Kootu”
This Poritha Kuzhambu is made using the third of 3 methods outlined by Meenakshi Ammal in her 4 volumes of Cook and See. It sautees the spices before grinding them to a paste and adding to the dish. This deepens the flavours and adds a toasted overtone.
Poritha Kuzhambus are very delicious. These recipes are without tamarind and with coconut added for a beautiful sense of the tropical South of India. Beautiful indeed.
You might like to find out more about Kuzhambu. We suggest that you read The Difference Between Sambar, Kuzhambu and Kootu. Also have a look at the other methods of making Poritha Kuzhambu. The differences are minor, but they do change the flavours significantly. The first uses Sambar Powder, and the second replaces that with a few individual spices.
Are you looking for Kuzhambu Recipes? Try Beetroot Vathakuzhambu, Green Chilli Kuzhambu, Fenugreek Kuzhambu, Green Amaranth Soup with Tamarind, and Race Kuzhambu.
Are you looking for the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil Brahmin cuisine.
All of our Sambar and Kuzhambu dishes can be browsed here. Or have a look at all of our Indian recipes. Or you may like to explore our Late Summer recipes.
Continue reading “Poritha Kuzhambu”
Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or a mixture of toor dal and mung dal. It can contain tamarind, and it always includes a lot of vegetables. However, there are no powdered spices used. Instead it is seasoned with a few selected spices which often include fenugreek. This recipe, however, is unusual in that it contains neither fenugreek nor tamarind.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor dal based vegetable dishes. (Occasionally green gram dal – mung dal – is used in place of toor dal, or a mixture of the two dals is used.)
This same recipe can be made with green leaves – amaranth leaves, any greens, fenugreek leaves, radish tops, etc. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
Similar recipes include Elephant (Foot) Yam Masiyal, Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy, Poritha Kuzhambu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Brinjal Chidambaram Gothsu, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, browse all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Ridged Gourd Masiyal | Peerkankai Masiyal”
Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or mung dal, or a mixture of both. It can contain tamarind (but not always) but will always include lots of vegetables. There are no ground or powdered spices, it is only seasoned with a few selected spices.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor-dal based vegetable dishes.
This same recipe can be made with a range of green leaves – fenugreek leaves, radish tops, etc, or with ridged gourd. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
Similar recipes include Elephant (Foot) Yam Masiyal, Mango Kootu, Green Amaranth Soup with Tamarind, Poritha Kootu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Ridged Gourd Masiyal, Brinjal Chidambaram Gothsu, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, check out all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse our Indian Essentials. Or take some time to explore our Early Autumn collection of recipes.
Continue reading “Amaranth Leaves Masiyal | Dal with Amaranth Leaves, Green Chillies and Cashews”